Red Snapper with Carrots and Fennel

A delicious seafood casserole recipe that layers red snapper between a white wine, vegetable, and fennel mixture then baked until fish is flaky.

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Makes:
4 servings
Prep:
25 mins
Bake:
12 mins 450°F
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Red Snapper with Carrots and Fennel

Ingredients
1
pound fresh or frozen skinless red snapper, grouper, or ocean perch fillets, about 1/2 inch thick
 
Salt
 
black pepper
2
cups sliced fennel bulb
1
cup chopped onion (1 large)
1
cup chopped carrot (2 medium)
2
cloves garlic, minced
1
tablespoon olive oil
2
tablespoons snipped fresh dillweed or 1 1/2 teaspoons dried dillweed
1/4
teaspoon salt
1/4
teaspoon black pepper
1/4
cup dry white wine or reduced-sodium chicken broth
 
Fresh dill sprigs (optional)

Directions

  1. Thaw fish, if frozen. Rinse fish; pat dry. Sprinkle lightly with salt and pepper; set aside. In a large skillet cook fennel, onion, carrot, and garlic in hot oil over medium heat for 7 to 9 minutes or until vegetables are tender and light brown. Remove from heat. Stir in dillweed, the 1/4 teaspoon salt, and 1/4 teaspoon pepper. Stir in wine.
  2. Reserve 1/4 cup of the vegetable mixture; spoon remaining vegetable mixture into a 2-quart square baking dish. Place fish on top of vegetables, tucking under any thin edges. Spoon reserved vegetable mixture on top of fish.
  3. Bake, uncovered, in a 450 degree F oven for 12 minutes or until fish begins to flake when tested with a fork. Transfer fish and vegetables to dinner plates. If desired, garnish with dill sprigs.
  4. Makes 4 servings

Nutrition Facts

(Red Snapper with Carrots and Fennel)
    Per serving:
  • 198 kcal cal.,
  • 5 g fat
  • (1 g sat. fat,
  • 1 g polyunsaturated fat,
  • 3 g monounsatured fat),
  • 42 mg chol.,
  • 299 mg sodium,
  • 11 g carb.,
  • 3 g fiber,
  • 3 g sugar,
  • 25 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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