Snapper with Fennel, Onion and Tomato

Deselect All

Four 4-ounce fish fillets (mild white fish)

Salt and freshly ground black pepper

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