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
- 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.