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
Baked Snapper With Fennel And Salsa Verde
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ingredients serve

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
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Recipe By Taste