Roasted Snapper with Fennel and Bell Peppers

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

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

Directions

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

Notes

Notes

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Nutrition Information

Recipe Step Photos

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