Pan Seared Snapper with Fennel-Olive Topping

By Starearedkid

Fennel bulb, when eaten raw in salads, has a subtle licorice flavor and crisp texture. When cooked, it mellows and softens. In this recipe, the sauteed fennel combines with the piquant tapenade to create a saucy and savory vegetable topping for the fish. Serve over rice.

Points value: 6

With 1/2 cup precooked brown rice: 9 points

Ingredients

• 4 (6 ounce) red snapper or other firm white fish fillets
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• Cooking spray
• 1 fennel bulb, thinly sliced (about 3 1/2 cups)
• 1/2 cup thinly sliced onion
• 1 large tomato, chopped
• 3 tablespoons refrigerated olive tapenade
• 2 tablespoons fresh lemon juice

Preparation

Step 1

Sprinkle fillets evenly with salt and pepper. Heat a large nonstick skillet over medium-high heat; coat pan and fillets with cooking spray. Add fish to pan, skin sides up. Cook 3 minutes or until lightly browned. Remove from pan.

Coat pan with cooking spray. Add fennel and onion, saute 3 minutes. Add tomato, tapenade, and lemon juice, stir well. Return fillets to pan, nestling them into fennel mixture. Cover and cook 7 minutes or until desired degree of doneness. Spoon fennel mixture over fillets.

Serving size: 1 fillet and 3/4 cup fennel topping.