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