Baked Snapper With Fennel And Salsa Verde Recipe

Name: Baked Snapper With Fennel And Salsa Verde Recipe
Total time: 45 min
Yield: 4
Cuisine: Mexican

Recipe By Taste

This versatile fish and fennel recipe is fantastic for both family meals or as part of a gourmet feast.

4.2

23 Rating - Rate

Non Vegdiet

45minstotal

10minsPrep

35minsCook

ingredients serves

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Ingredients For Baked Snapper With Fennel And Salsa Verde Recipe

1.5 kilogram Whole snapper
2 Lemons, thickly sliced
3 Baby fennel bulbs, trimmed and cut into wedges
As required Salt and cracked black pepper
3 cup Mixed fresh herbs, such as flat leaf parsley, dill, basil, chives
2 teaspoon Dijon mustard
1 teaspoon Finely grated lemon rind
1 Clove Garlic, Crushed

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Nutrition
value

1222

calories per serving

53 g Fat117 g Protein97 g Carbs72 g FiberOther

Current Totals

53 g Fat
117 g Protein
97 g Carbs
72 g Fiber

MacroNutrients

Carbs
97 g
Protein
117 g
Fiber
72 g

Fats

Fat
53 g

Vitamins & Minerals

Calcium
2341 mg
Iron
38 mg
Vitamin A
366 mcg
Vitamin B1
1 mg
Vitamin B2
1 mg
Vitamin B3
23 mg
Vitamin B6
252 mg
Vitamin B9
5281 mcg
Vitamin B12
0 mcg
Vitamin C
73 mg
Vitamin E
7 mg
Copper
2 mcg
Magnesium
874 mg
Manganese
13 mg
Phosphorus
1688 mg
Selenium
49 mcg
Zinc
9 mg

Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment

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