Ingredients:

• 2 large fennel bulbs, stems trimmed, fronds reserved
• (2) 6-oz red snapper fillets
• Jack’s Grill Extra-Virgin Olive Oil with Meyer Lemon (about 2 tablespoons)
• Sea Salt
• Freshly cracked black pepper
• Lemon slices

Directions:

Preheat oven to 400ºF. Thinly slice fennel bulbs and place in a small roasting pan. Drizzle fennel with olive oil and lightly season with salt and pepper. Roast for 15 minutes, stirring once. Increase oven temperature to 475ºF.

Place fish fillets, skin side down, on top of fennel. Drizzle fish with olive oil and season with salt and pepper. Roast for 15 minutes or until fish is opaque and flakes when tested with a fork. Serve with lemon slices and reserved fennel fronds. Makes 2 servings

Per serving: 384 calories; 40% calories from fat; 17g total fat; 2g saturated fat; 68mg cholesterol; 203mg sodium; 17g carbohydrates; 40g protein