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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

Red Snapper with Carrots and Fennel

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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