Red Snapper with Fennel (VLCD)


3.5 oz. red snapper (or any whitefish)
fennel (weigh out your portion) – cut into 1″pieces
2 t fresh ginger
1 t pepper
Place fish in shallow dish. Squeeze lemon juice in small bowl. Stir in ginger & pepper. Pour on fish and marinate in refrigerator for 2 hours. Remove fish from marinade and place in glass baking dish. Place chopped fennel on top. Cover dish with lid or aluminum foil and bake @ 350 for 20-30 mins or until fish flakes..

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