Roasted Snapper with Fennel and Bell Peppers

Enjoy this roasted snapper with bell peppers and garnished with fennel leaves that’s ready in just 30 minutes – perfect for a dinner.

  • prep time 30 min
  • total time 30 min
  • ingredients 8
  • servings 4

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
  • 1 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.
  • 2 Remove pan from oven. Add snapper fillets to pan; sprinkle with salt and pepper. Surround fish with partially baked vegetables.
  • 3 Return to oven; bake an additional 10 to 15 minutes or until fish flakes easily with fork. Garnish fish with fennel leaves.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    220
    (
    Calories from Fat
    50),
    % Daily Value
    Total Fat
    6g
    6%
    (Saturated Fat
    1g,
    1%
    ),
    Cholesterol
    60mg
    60%;
    Sodium
    370mg
    370%;
    Total Carbohydrate
    8g
    8%
    (Dietary Fiber
    3g
    3%
      Sugars
    3g
    3%
    ),
    Protein
    33g
    33%
    ;
    % Daily Value*:
    Vitamin A
    25%;
    Vitamin C
    90%;
    Calcium
    8%;
    Iron
    6%;
    Exchanges:
    1 Vegetable; 4 1/2 Very Lean Meat; 1/2 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.
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