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Baked Snapper with Fennel and Carrots

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Baked Snapper with Fennel and Carrots from the Public Health Cookbook by the Seattle & King County Department of Public Health

  • Cook Time: 12 minutes
  • Serves: 4


  • 1 pound fresh or frozen snapper fillets or other white fish, skinned (about ½ inch thick)
  • 1 tablespoon vegetable or olive oil
  • 1 cup fennel bulb, sliced
  • ½ cup onion, chopped
  • ½ cup carrot, peeled and chopped
  • 2 cloves garlic, minced
  • 1 tablespoon fresh dill, snipped (or 1 teaspoon dried dill)
  • ¼ teaspoon salt
  • ¼ teaspoon fresh ground black pepper
  • ¼ cup dry white wine or water
  • fresh dill for garnish (optional)


  1. Preheat oven to 450°F.
  2. Thaw fish, if frozen. Rinse fish then pat dry with a paper towel.
  3. Heat oil in a large skillet over medium-high heat.
  4. Add fennel, onion, carrot and garlic then stir-fry for 5–6 minutes or until vegetables are tender and slightly browned. Remove skillet from heat then stir in dill, salt, pepper and wine.
  5. Place 1 cup of the vegetable mixture in a 2 quart square baking dish. Place fish on top of vegetables then add remaining vegetables from skillet on top of fish.
  6. Bake fish uncovered for 5-6 or until fish flakes easily with a fork.
  7. Divide fish and vegetables evenly on 4 plates and serve garnished with fresh dill.

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