Ingredients • 1 pound fresh or frozen skinless red snapper fillets, about 1/2 inch thick • Kosher salt (optional) • Freshly ground black pepper (optional) • 1 teaspoon fennel seeds, ground • 1 teaspoon finely shredded lemon peel • 1 cup sliced fennel bulb • 1/2cup chopped onion • 1/2 cup chopped red bell pepper • 2 cloves garlic, minced (1 teaspoon minced) • 1 tablespoon extra-virgin olive oil • 1/4 cup chicken broth • 1 tablespoon chopped fresh dill or 1 teaspoon dried dill • 1/4 teaspoon kosher salt • 1/4 teaspoon freshly ground black pepper • Fresh dill sprigs (optional)
Directions 1. Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Cut fish into 4 serving-size pieces, if necessary. If desired, season fish with kosher salt and black pepper. Sprinkle fennel seeds and lemon peel evenly onto fish; rub in with your fingers. Set fish aside. 2. In a large skillet cook and stir sliced fennel, onion, bell pepper, and garlic in hot oil over medium heat for 5 to 7 minutes or until vegetables are tender and light brown. Remove from heat. Stir in broth, chopped or dried dill, the 1/4 teaspoon kosher salt, and the 1/4 teaspoon black pepper.
3. Spoon about 1 cup of the vegetable mixture into a 2-quart square baking dish. Place fish on top of vegetables; turn under thin edges of fish. Spoon remaining vegetable mixture over top of fish.
4. Bake, uncovered, in a 450° oven for 4 to 6 minutes or until fish flakes easily when tested with a fork. Transfer fish and vegetables to serving plates. If desired, garnish with dill sprigs.
Nutrition Facts per serving: 157 cal., 5 g total fat (1 g sat. fat), 28 mg chol., 195 mg sodium, 6 g carbo., 2 g fiber, 24 g pro.
