Red Snapper with Carrots and Fennel

This recipe of Red Snapper with Carrot and Fennel,
Goes great with Spinach Salad with Onions and Mushroom,
Saffron Rice, and Steamed Zucchini with Lemon Butter.
It's loaded with vegetables and easy to prepare.

Ingredients:
1 pound fresh or frozen skinless red snapper,
or ocean perch fillets, about 1/2 inch thick
Salt and black pepper to taste
2 cups sliced fennel bulb
1 cup chopped onion (1 large)
1 cup chopped carrot (2 medium)
2 cloves garlic, minced
1 tablespoon olive oil
2 tablespoons snipped fresh dillweed
or 1 1/2 teaspoons dried dillweed
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 cup dry white wine
or reduced-sodium chicken broth
Fresh dill sprigs (optional)

Directions:
Thaw fish, if frozen. Rinse fish; pat dry.
Sprinkle lightly with salt and pepper; set aside.
In a large skillet cook fennel, onion, carrot,
and garlic in hot oil over medium heat
for 7 to 9 minutes or until vegetables
are tender and light brown. Remove from heat.
Stir in dillweed, the 1/4 teaspoon salt,
and 1/4 teaspoon pepper. Stir in wine.
Reserve 1/4 cup of the vegetable mixture;
spoon remaining vegetable mixture
into a 2-quart square baking dish.
Place fish on top of vegetables,
tucking under any thin edges.
Spoon reserved vegetable mixture on top of fish.
Bake, uncovered, in a 450 degree F oven
for 12 minutes or until fish begins
to flake when tested with a fork.
Transfer fish and vegetables to dinner plates.
If desired, garnish with dill sprigs.