RCI-VG.003.0102.001

Baked Snapper with Fennel and Carrots

Name: Baked Snapper with Fennel and Carrots
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; 1 unit fresh dill for garnish (optional)

[http://metrokc.gov/HEALTH/nutrition/recipes/baked-snapper.htm Baked Snapper with Fennel and Carrots

Prep15 min

Cook30 min

Total45 min

Servings4

Difficultyintermediate

Ingredients

fresh or frozen snapper fillets or other white fish
skinned (about ½ inch thick)
1 pound
vegetable or olive oil
1 tablespoon
fennel bulb
sliced
1 cup
onion
chopped
½ cup
carrot
peeled and chopped
½ cup
garlic
minced
2 cloves
fresh dill
snipped (or 1 teaspoon dried dill)
1 tablespoon
salt
¼ teaspoon
fresh ground black pepper
¼ teaspoon
dry white wine or water
¼ cup
fresh dill for garnish (optional)
1 unit

Method

Prepare according to traditional method. (Directions were not provided in the legacy source.)

Baked Snapper with Fennel and Carrots

Ingredients

Method

What Makes This Variant Distinct