Sauteed Red Snapper Fillets with Fennel and Orange

Epicurious
7Ingredients
310Calories
35Minutes

Ingredients

  • 1 navel orange
  • 1 fennel bulb (large, sometimes called anise, fronds reserved for garnish and stalks discarded)
  • 2 1/2 tablespoons olive oil
  • 1/2 teaspoon fennel seed (finely chopped)
  • 2 red snapper fillets (6-oz, with skin)
  • 1 teaspoon fresh lemon juice (or to taste)
  • fronds (Garnish: chopped fennel)
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NutritionView more

310Calories
Sodium5%DV115mg
Fat28%DV18g
Protein39%DV20g
Carbs6%DV18g
Fiber20%DV5g

PER SERVING *

Calories310Calories from Fat160
% DAILY VALUE*
Total Fat18g28%
Saturated Fat2.5g13%
Trans Fat
Cholesterol30mg10%
Sodium115mg5%
Potassium970mg28%
Protein20g39%
Calories from Fat160
% DAILY VALUE*
Total Carbohydrate18g6%
Dietary Fiber5g20%
Sugars6g12%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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