Weight Loss Cooking - Baked Snapper with Fennel and Carrots

• 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
• 1/2 cup onion, chopped
• 1/2 cup carrot, peeled and chopped
• 2 cloves garlic, minced
• 1 tablespoon fresh dill, snipped (or 1 teaspoon dried dill)
• 1/4 teaspoon salt
• 1/4 teaspoon fresh ground black pepper
• 1/4 cup dry white wine or water
• Fresh dill for garnish (optional)
  
  Preheat oven to 450 degrees.
  Thaw fish, if frozen.
  Rinse fish then pat dry with a paper towel.
  Heat oil in a large skillet over medium-high heat.
  Add fennel, onion, carrot and garlic then stir-fry for 5 to 6 minutes or until vegetables are tender and slightly browned.
  Remove skillet from heat then stir in dill, salt, pepper and wine.
  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.
  Bake fish uncovered for 5 to 6 or until fish flakes easily with a fork.
  Divide fish and vegetables evenly on 4 plates and serve garnished with fresh dill.
  
  Makes 4 servings.
  
  Calories 188, Fat 5 g, Cholesterol 42 mg, Sodium 237 mg, Carbohydrates 6 g, Fiber 2 g.
  Points 4.
  
  
  Extracted from Low Fat Good Cooking