Pan-Seared Snapper With Fennel-Olive Topping

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Oxmoor House


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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

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