Source
Author: CONTRIBUTED BY JUSTIN CHAPPLE
Source: Food & Wine - Published March 2016
F&W's Justin Chapple rubs a supertasty mix of crushed fennel seeds and grapefruit zest onto snapper before baking it on a bed of sweet roasted fennel.
Preheat the oven to 400°. On a rimmed baking sheet, toss the fennel, 1/4 cup of oil, the thyme and crushed red pepper. Season with salt and black pepper. Roast for about 20 minutes, until just tender.
Gently curl 1 snapper fillet over the edge of a ceramic baking dish, skin side up. Make 5 or 6 slashes in the fillet. Repeat with the remaining fillet.
In a bowl, whisk the remaining 1 1/2 tablespoons of oil, the fennel seeds and zest and rub all over the fillets and in the slashes; season with salt and pepper. Arrange the snapper skin side up on the fennel. Roast for about 8 minutes, until the fish is just cooked through. Serve the fish and fennel with the grapefruit sections.
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Serving Size: 1 Serving (254g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 198 | ||
Calories from Fat: 127 (64%) | ||
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Amt Per Serving | % DV | |
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Total Fat 14.1g | 19 % | |
Saturated Fat 1.9g | 9 % | |
Monounsaturated Fat 10g | ||
Polyunsanturated Fat 1.5g | ||
Cholesterol 0mg | 0 % | |
Sodium 130.3mg | 4 % | |
Potassium 835.4mg | 22 % | |
Total Carbohydrate 18.6g | 5 % | |
Dietary Fiber 6.6g | 26 % | |
Sugars, other 12g | ||
Protein 2.8g | 4 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 198
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