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.
Rate This!
Red Snapper with Carrots and Fennel
Directions
- 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.
- 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.
- 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.
- Makes 4 servings
Nutrition Facts (Red Snapper with Carrots and Fennel)
- Per serving:
- 198 kcal ,
- 5 g fat
- (1 g sat. fat ,
- 1 g polyunsaturated fat ,
- 3 g monounsaturated fat ),
- 42 mg chol. ,
- 299 mg sodium ,
- 11 g carb. ,
- 3 g fiber ,
- 3 g sugar ,
- 25 g pro.