Roasted Snapper with Fennel and Bell Peppers Recipe

Ingredients

• 1 fennel bulb with stalks, cut into 1/2-inch slices, reserving leaves
• 1 red bell pepper, cut into 1/2-inch-wide strips
• 1 yellow bell pepper, cut into 1/2-inch-wide strips
• 1 small onion, cut into 1/2-inch-thick wedges
• 1 tablespoon olive oil
• 1 1/2 lb. snapper fillets
• 1/2 teaspoon salt
• 1/4 teaspoon coarse ground black pepper