Baked Snapper with Fennel and Carrots

Info
Cook Time: 12 minutes

Serves: 4

Ingredients

 * 1 pound fresh or frozen snapper fillets or other white fish, skinned (about ½ inch thick)


 * 1 tablespoon vegetable or olive oil


 * 1 cup fennel bulb, sliced


 * 1/2 cup onion, chopped


 * 1/2 cup carrot, peeled and chopped


 * 2 cloves garlic, minced


 * 1 tablespoon fresh dill, snipped (or 1 teaspoon dried dill)


 * 1/4 teaspoon salt


 * 1/4 teaspoon fresh ground black pepper


 * 1/4 cup dry white wine or water


 * Fresh dill for garnish (optional)

Directions
1.Preheat oven to 450 °F.

2.Thaw fish, if frozen. Rinse fish then pat dry with a paper towel.

3.Heat oil in a large skillet over medium-high heat. Add fennel, onion, carrot and garlic then stir-fry for 5–6 minutes or until vegetables are tender and slightly browned. Remove skillet from heat then stir in dill, salt, pepper and wine.

4.Place 1 cup of the vegetable mixture in a 2 quart square baking dish. Place fish on top of vegetables then add remaining vegetables from skillet on top of fish.

5.Bake fish uncovered for 5-6 or until fish flakes easily with a fork.

6.Divide fish and vegetables evenly on 4 plates and serve garnished with fresh dill.

Source

 * Baked Snapper with Fennel and Carrots from the Public Health Cookbook by the Seattle & King County Department of Public Health