Baked Snapper with Fennel and Carrots

Baked Snapper with Fennel and Carrots from the Public Health Cookbook by the Seattle & King County Department of Public Health
 * 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
 * ½ cup onion, chopped
 * ½ cup carrot, peeled and chopped
 * 2 cloves garlic, minced
 * 1 tablespoon fresh dill, snipped (or 1 teaspoon dried dill)
 * ¼ teaspoon salt
 * ¼ teaspoon fresh ground black pepper
 * ¼ 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.
 * 4) 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.
 * 5) 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.
 * 6) Bake fish uncovered for 5-6 or until fish flakes easily with a fork.
 * 7) Divide fish and vegetables evenly on 4 plates and serve garnished with fresh dill.