Pan-Seared Snapper With Fennel-Olive Topping

• 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

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.
2. 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 fish flakes easily when tested with a fork or until desired degree of doneness. Spoon fennel mixture over fillets to serve.
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red snapper, salt, freshly ground black pepper, cooking spray, fennel bulb, onion, tomato, refrigerated olive tapenade, lemon juice

Taken from www.myrecipes.com/recipe/pan-seared-snapper-with-fennel-olive-topping (may not work)