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Roasted Snapper with Fennel and Bell Peppers

Roasted Snapper with Fennel and Bell Peppers
  • Prep 30 min
  • Total 30 min
  • Ingredients 8
  • Servings 4
Enjoy this roasted snapper with bell peppers and garnished with fennel leaves that’s ready in just 30 minutes – perfect for a dinner.
By Pillsbury Kitchens
Updated December 22, 2010

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

Steps

  • 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.

  • Both types of fennel are used in cooking. Florence fennel, also called finocchio, is the bulb that is prepared raw and cooked in salads, stews and soups. Fennel seed comes from common fennel, which doesn't produce a bulb. The aromatic stems and feathery greens from both fennels are nice in salad.
  • When green bell peppers are allowed to ripen on the vine, they turn red. Yellow, orange, purple and brown sweet bell peppers are different varieties.
  • Fennel, red and yellow bell peppers are all excellent sources of vitamin A.
  • Roasting is cooking foods in the oven without a cover. Roasted foods have a browned exterior and a moist interior.

Nutrition Facts

Serving Size: 1 Serving
Calories
220
Calories from Fat
50
Total Fat
6g
9%
Saturated Fat
1g
5%
Cholesterol
60mg
20%
Sodium
370mg
15%
Total Carbohydrate
8g
3%
Dietary Fiber
3g
12%
Sugars
3g
Protein
33g
% Daily Value*:
Vitamin A
25%
25%
Vitamin C
90%
90%
Calcium
8%
8%
Iron
6%
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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