Ingredients:

• 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)

Directions:

1. Preheat oven to 450º 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. 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.
   
4. 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.
   
5. Bake fish uncovered for 5-6 or until fish flakes easily with a fork.
   
6. Divide fish and vegetables evenly on 4 plates and serve garnished with fresh dill.