Snapper with Fennel, Onion and Tomato

• Four 4-ounce fish fillets (mild white fish)
• Salt and freshly ground black pepper
• 3 tablespoons olive oil
• 2 small yellow onions, sliced with the grain
• 1 bulb fennel, cored and cut into very thin wedges
• 2 tomatoes, cut into small wedges
• 1 teaspoon herbes de Provence
• 1/2 cup white wine
• 1/2 cup chicken stock
• 1 lemon, juiced
• 4 small pats butter
• Lemon wedges, for squeezing

1. Preheat the oven to 400 degrees F.
2. Pat the fish dry and sprinkle with salt and pepper.
3. In a large oven-safe saute pan, heat the olive oil over medium heat and cook the onions and fennel until tender and golden, 8 to 10 minutes.
4. Add the tomatoes and herbes de Provence and cook until the tomatoes begin to soften, another 5 minutes.
5. Increase the heat to high and deglaze the pan with the wine, chicken stock and lemon juice and let bubble for 1 minute.
6. Nestle the fish fillets into the pan, sprinkle with salt and pepper and top each with a pat of butter.
7. Place into the oven and cook until the fish is cooked through, 8 to 10 minutes.
8. Broil just until a bit crusty, about 1 more minute.
9. Squeeze lemon juice on the fish and serve.

fish, salt, olive oil, yellow onions, fennel, tomatoes, herbes, white wine, chicken stock, lemon, pats butter, lemon wedges

Taken from www.foodnetwork.com/recipes/melissa-darabian/snapper-with-fennel-onion-and-tomato-recipe.html (may not work)