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Roasted Whole Fish and Fennel with Crushed Potatoes, Perserved Lemon, and Charmoula
EPICURIOUS17Ingredients
85Minutes
300Calories
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Ingredients
US|METRIC
6 SERVINGS
- 1 cup plain whole milk yogurt (preferably Greek-style)
- 1 Tbsp. chopped fresh cilantro
- 2 tsp. fresh lime juice
- 1 black bass (3- to 4-pound whole, with head and tail, gutted, scaled, rinsed)
- 1/2 bunch parsley sprigs
- 2 Tbsp. Italian parsley
- 1/2 bunch thyme sprigs
- 3 tsp. chopped fresh thyme
- 1/3 cup fennel fronds (coarsely chopped fresh)
- 1 lemon (thinly sliced)
- 2 tsp. fennel seeds
- 2 fennel bulbs (medium fresh, trimmed, cut into 1/2-inch-thick wedges)
- 7 Tbsp. extra-virgin olive oil (divided)
- 1 1/2 lb. fingerling potatoes (small)
- 2 Tbsp. preserved lemon (chopped)
- charmoula
- cilantro sprigs (Fresh)
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NutritionView More
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300Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories300Calories from Fat160 |
| % DAILY VALUE |
| Total Fat18g28% |
| Saturated Fat3.5g18% |
| Trans Fat |
| Cholesterol25mg8% |
| Sodium90mg4% |
| Potassium1010mg29% |
| Protein10g |
| Calories from Fat160 |
| % DAILY VALUE |
| Total Carbohydrate29g10% |
| Dietary Fiber6g24% |
| Sugars3g |
| Vitamin A8% |
| Vitamin C90% |
| Calcium15% |
| 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.
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