Enjoy this roasted snapper with bell peppers and garnished with fennel leaves that’s ready in just 30 minutes – perfect for a dinner.
Roasted Snapper with Fennel and Bell Peppers
- Prep Time 30 min
- Total 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
Instructions
-
Step1Heat 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.
-
Step2Remove pan from oven. Add snapper fillets to pan; sprinkle with salt and pepper. Surround fish with partially baked vegetables.
-
Step3Return to oven; bake an additional 10 to 15 minutes or until fish flakes easily with fork. Garnish fish with fennel leaves.
Nutrition
220
Calories
6g
Total Fat
33g
Protein
8g
Total Carbohydrate
3g
Sugars
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;Tips from the
Pillsbury Kitchens
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