Ingredients

• 1  pound fresh or frozen skinless red snapper, grouper, or ocean perch fillets, about 1/2 inch thick
•   Salt and 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