Roasted Snapper With Fennel And Bell Peppers Recipe

Ingredients

1

fennel bulb with stalks, cut into 1/2-inch slices, reserving leaves

1

red bell pepper, cut into 1/2-inch-wide strips

1

yellow bell pepper, cut into 1/2-inch-wide strips

1

small onion, cut into 1/2-inch-thick wedges

1

tablespoon olive oil

1 1/2

lb. snapper fillets

1/2

teaspoon salt

1/4

teaspoon coarse ground black pepper

Preparation

Heat oven to 425°F. In large bowl, toss fennel slices, bell peppers and onion with oil. Place in ungreased 15x10x1-inch baking pan. Bake at 425°F. for 5 minutes.

Remove pan from oven. Add snapper fillets to pan; sprinkle with salt and pepper. Surround fish with partially baked vegetables.

Return to oven; bake an additional 10 to 15 minutes or until fish flakes easily with fork. Garnish fish with fennel leaves.