Baked Snapper With Fennel And Salsa Verde Recipe
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
45minstotal
10minsPrep
35minsCook
45m.total
10m.Prep
35m.Cook
plan
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ingredients serves
serves4
Add to Shopping ListIngredients for Baked Snapper With Fennel And Salsa Verde Recipe
- 1.50 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
Nutrition
value
value
1222
calories per serving
53 g Fat117 g Protein97 g Carbs72 g FiberOther
Current Totals
- Fat53g
- Protein117g
- Carbs97g
- Fiber72g
MacroNutrients
- Carbs97g
- Protein117g
- Fiber72g
Fats
- Fat53g
Vitamins & Minerals
- Calcium2341mg
- Iron38mg
- Vitamin A366mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B323mg
- Vitamin B6252mg
- Vitamin B95281mcg
- Vitamin B120mcg
- Vitamin C73mg
- Vitamin E7mg
- Copper2mcg
- Magnesium874mg
- Manganese13mg
- Phosphorus1688mg
- Selenium49mcg
- Zinc9mg
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
Recipe By Taste