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Dill and Fennel Steamed Snapper

1 fillet of red snapper, boned and skinned
1 Tablespoon capers, drained
1 teaspoon dill seed
Pinch of dry mustard
1 fennel bulb, sliced thin lengthwise
Pinch of salt
1 tablespoon lemon juice
Lemon slices

Directions:

  1. Place snapper on parchment paper on top of fennel and lemon slices.
  2. Combine liquid ingredients, mustard and salt in small bowl, then pour over fish with capers.
  3. Seal up pouch and bake at 425 degrees F for 10 – 12 minutes.