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Braised Fish with Fennel and Tomato
MARTHA STEWART10Ingredients
55Minutes
570Calories
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Ingredients
US|METRIC
4 SERVINGS
- 3 Tbsp. extra-virgin olive oil (plus more for drizzling)
- 1/3 cup dry white wine
- 1/4 cup water
- 1 fennel bulb (medium, halved, cored, and thinly sliced lengthwise)
- 2 tomatoes (medium, cored and coarsely chopped, 1 1/2 cups)
- 4 garlic cloves (peeled and thinly sliced)
- 4 lemon slices (thin, see note, below)
- freshly ground pepper
- coarse salt
- 4 fish (skinless fillets firm-fleshed, such as grouper, halibut, sea bass, or snapper, see note, below)
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NutritionView More
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570Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories570Calories from Fat250 |
| % DAILY VALUE |
| Total Fat28g43% |
| Saturated Fat4.5g23% |
| Trans Fat |
| Cholesterol180mg60% |
| Sodium390mg16% |
| Potassium1550mg44% |
| Protein60g |
| Calories from Fat250 |
| % DAILY VALUE |
| Total Carbohydrate22g7% |
| Dietary Fiber9g36% |
| Sugars2g |
| Vitamin A20% |
| Vitamin C170% |
| Calcium20% |
| Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Notes
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