Sauteed Red Snapper Fillets with Fennel and Orange

EPICURIOUS
7Ingredients
35Minutes
310Calories

Ingredients

US|METRIC
  • 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
    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 A8%
    Vitamin C100%
    Calcium10%
    Iron8%

    * 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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