Pan-Roasted Black Bass With Cipollini, Fennel & Raisin Relish Recipe
Recipe By Food & Wine
Learn how to make Pan-Roasted Black Bass With Cipollini, Fennel & Raisin Relish
4.7
14 Rating -
Rate
50minstotal
50m.total
plan
Bookmark
ingredients serve
serve1
Add to Shopping ListIngredients for Pan-Roasted Black Bass With Cipollini, Fennel & Raisin Relish Recipe
- 0.13 cup Green or golden raisins
- 0.06 cup Extra virgin olive oil
- 0.13 inch 2 fennel bulbshalved, cored and cut into dice
- 1 Cipollini onions, peeled and quartered
- 1/4 Garlic Clove, Minced
- As required Kosher salt
- As required Freshly ground pepper
- 0.13 teaspoon Finely chopped oregano
- 1/4 tablespoon White balsamic vinegar
- 1/2 tablespoon Finely chopped mint
Nutrition
value
value
291
calories per serving
17 g Fat4 g Protein32 g Carbs3 g FiberOther
Current Totals
- Fat17g
- Protein4g
- Carbs32g
- Fiber3g
MacroNutrients
- Carbs32g
- Protein4g
- Fiber3g
Fats
- Fat17g
Vitamins & Minerals
- Calcium72mg
- Iron3mg
- Vitamin A3mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B3< 1mg
- Vitamin B6< 1mg
- Vitamin B953mcg
- Vitamin B120mcg
- Vitamin C17mg
- Vitamin E2mg
- Copper< 1mcg
- Magnesium37mg
- Manganese< 1mg
- Phosphorus83mg
- Selenium2mcg
- Zinc< 1mg
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 Food & Wine