Red Snapper with Carrots and Fennel
Recipe from Better Homes and Gardens

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


Red Snapper with Carrots and Fennel

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Servings: Makes 4 servings
Prep Time: 25 mins
Total Time: 37 mins
Related Categories: Fennel, Low Calorie, Low Fat, Low Sodium, Quick and Easy Dinners, Red Snapper, Seafood Casseroles
 
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Ingredients
  • 1  pound
    fresh or frozen skinless red snapper, grouper, or ocean perch fillets, about 1/2 inch thick
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  •  
    Salt and black pepper
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  • 2  cups
    sliced fennel bulb
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  • 1  cup
    chopped onion (1 large)
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  • 1  cup
    chopped carrot (2 medium)
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  • 2  cloves
    garlic, minced
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  • 1  tablespoon
    olive oil
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  • 2  tablespoons
    snipped fresh dillweed or 1 1/2 teaspoons dried dillweed
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  • 1/4  teaspoon
    salt
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  • 1/4  teaspoon
    black pepper
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  • 1/4  cup
    dry white wine or reduced-sodium chicken broth
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  •  
    Fresh dill sprigs (optional)
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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 information
Calories 198, Total Fat 5 g, Saturated Fat 1 g, Monounsaturated Fat 3 g, Polyunsaturated Fat 1 g, Cholesterol 42 mg, Sodium 299 mg, Carbohydrate 11 g, Total Sugar 3 g, Fiber 3 g, Protein 25 g. Daily Values: Vitamin A 0%, Vitamin C 19%, Calcium 8%, Iron 5%. Exchanges: Vegetable 1.5, Fat 1. Percent Daily Values are based on a 2,000 calorie diet
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