Try this Roasted Fish and Fennal Salad recipe, or contribute your own.
Suggest a better descriptionpreheat oven to 425*
Line baking pan with foil
- add fennel wedges toss with olive oil and season with salt
- arrange in single layer and roast for 12 minutes
- turn fennel and push to side; add fish, drizzle with 1 tbsp olive oil, season with salt and black pepper- bake 10-12 minutes or until flakes with the fork
In a small bowl combine shopped fennel fronds, grapefruit, parsley, vinegar and 1 tbps olive oil; season with salt and black pepper
serve fish with roasted fennel and salsa
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Serving Size: 1 Serving (182g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 76 | ||
Calories from Fat: 18 (24%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2g | 3 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 1.2g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 63.2mg | 2 % | |
Potassium 591.3mg | 16 % | |
Total Carbohydrate 14g | 4 % | |
Dietary Fiber 3.7g | 15 % | |
Sugars, other 10.3g | ||
Protein 1.9g | 3 % | |
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: 76
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