Preheat oven to 400 degrees.
In a large skillet using 1 teaspoon olive oil, saute sliced fresh fennel for 5-6 minutes and set aside. Using same skillet and 1 additional teaspoon oil, saute the onion for 5-6 minutes and mix with the fennel. (this will form a bed for the fish to bake on)
Using the remaining teaspoon oil, rub it on the bottom of a roasting pan. Spread the onion and fennel on the roasting pan and lay the fish fillet on top of this mixture. Cover the fish with the citrus slices and bake in preheated oven 30 minutes or until it is flaky and cooked through. Do not overcook.
Garnish with reserved fronds and serve with your favorite salsa. I like mango salsa with this dish.
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|Serving Size: 1 Serving (349g)|
|Recipe Makes: 6|
|Calories from Fat: 37 (15%)|
|Amt Per Serving||% DV|
|Total Fat 4.1g||5 %|
|Saturated Fat 0.6g||3 %|
|Monounsaturated Fat 1.9g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 127.7mg||39 %|
|Sodium 175.2mg||6 %|
|Potassium 969.6mg||26 %|
|Total Carbohydrate 11.4g||3 %|
|Dietary Fiber 4g||16 %|
|Sugars, other 7.4g|
|Protein 43.7g||62 %|
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Calories per serving: 251
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