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==
# 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.
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Category:Snapper Recipes
Category:Fennel Recipes
Category:Main Dish Seafood Recipes
Category:White wine Recipes
Category:Carrot Recipes