- 4 (6-ounce) red snapper fillets
- 1 teaspoon salt
- 1/2 teaspoon ground white pepper
- Essence 
- 2 teaspoons olive oil
- 1 large bulb fennel, stems trimmed, sliced thinly lengthwise (leafy fronds reserved for sauce and garnish)
- 1 medium yellow onion, peeled and sliced thinly
- 1/2 cup dry white vermouth, or dry white wine
- 1/2 cup fish stock, or water
- 2/3 cup fresh orange juice
- 2 tablespoons fresh fennel fronds
- Rice with Peas and Pine Nuts 
- Preheat the oven to 375 degrees F. Season the fish on both sides with salt, pepper, and Essence.
- Saute the fennel and onions in olive oil until golden brown, about 8 minutes. Lay the fish on top, and add the vermouth and fish stock. Cover the pot and bake until the fish is cooked and still tender, 10 to 12 minutes.
- Remove from the oven and transfer the fish, fennel, and onion to a platter. Tent to keep warm.
- Transfer the cooking juices and the 3 onion rings to a small saucepan. Bring to a boil and cook until reduced by half, about 3 minutes. Add the orange juice and cook until reduced by half again, 3 to 4 minutes. Transfer to a blender, and puree on high speed. Adjust the seasoning, to taste.
- Arrange the fish, vegetables and rice on 4 large plates. Drizzle the fish with the orange vinaigrette, garnish with the fennel fronds, and serve.