Tilapia Wrapping Vegetables - carrot

Method

• Preheat oven to 400F Coat 13x9x2 inch baking dish with non-stick vegetable-oil cooking spray.
• Cut carrot into 3x3/8 inch strips; reserve.
• Chop 1 tablespoon feathery fennel tops; reserve.
• Cut fennel and red pepper into 3x3/8 inch strips.
• Heat 1 tablespoon butter in large skillet over medium heat.
• Add carrot, fennel and red pepper.
• Reduce heat to low; saute 8 minutes until crisp-tender.
• Combine remaining butter, lemon rind, salt, pepper, and reserved chopped fennel tops.
• Set aside.
• Cut tilapia fillets in half lengthwise.
• Place, skin side up, on work surface.
• Divide vegetable mixture evenly among fillets, placing 1 1/2 inches down from thick end.
• Starting at thick end, roll fillets up jelly-roll fashion.
• Place, seam-side down, in prepared baking dish.
• Cover pan with aluminum foil.
• Bake in preheated hot oven for 15 minutes.
• Remove foil.
• Spread fennel butter over fish.
• Bake, uncovered, until fish is cooked through, about 1 minute.