Baked Snapper with Fennel and Carrots
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)
- Preheat oven to 450°F.
- Thaw fish, if frozen. Rinse fish then pat dry with a paper towel.
- 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.
- 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.
- Bake fish uncovered for 5-6 or until fish flakes easily with a fork.
- Divide fish and vegetables evenly on 4 plates and serve garnished with fresh dill.
This article uses material from the "Baked Snapper with Fennel and Carrots" article on the Recipes wiki at Wikia and is licensed under the Creative Commons Attribution-Share Alike License
