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)
Make it step by step
- 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.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Recipes Wiki by Recipes Wiki contributors, under CC BY-SA 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Contributor history and attribution
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.