Ingredients for Baked Snapper With Fennel And Salsa Verde Recipe
0.38 kilogram Whole snapper
1/2 Lemons, thickly sliced
3/4 Baby fennel bulbs, trimmed and cut into wedges
As required Salt and cracked black pepper
3/4 cup Mixed fresh herbs, such as flat leaf parsley, dill, basil, chives
1/2 teaspoon Dijon mustard
1/4 teaspoon Finely grated lemon rind
1/4 Clove Garlic, Crushed
Nutrition value
1222
calories per serving
53 g Fat117 g Protein97 g Carbs72 g FiberOther
Current Totals
Fat
53g
Protein
117g
Carbs
97g
Fiber
72g
MacroNutrients
Carbs
97g
Protein
117g
Fiber
72g
Fats
Fat
53g
Vitamins & Minerals
Calcium
2341mg
Iron
38mg
Vitamin A
366mcg
Vitamin B1
< 1mg
Vitamin B2
< 1mg
Vitamin B3
23mg
Vitamin B6
252mg
Vitamin B9
5281mcg
Vitamin B12
0mcg
Vitamin C
73mg
Vitamin E
7mg
Copper
2mcg
Magnesium
874mg
Manganese
13mg
Phosphorus
1688mg
Selenium
49mcg
Zinc
9mg
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