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.

3 Return to oven; bake an additional 10 to 15 minutes or until fish flakes easily with fork. Garnish fish with fennel leaves.


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

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