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Sauteed Red Snapper Fillets with Fennel and Orange
EPICURIOUS7Ingredients
35Minutes
320Calories
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Ingredients
US|METRIC
2 SERVINGS
- 1 navel orange
- 1 fennel bulb (large, sometimes called anise, fronds reserved for garnish and stalks discarded, optional)
- 2 1/2 Tbsp. olive oil
- 1/2 tsp. fennel seed (finely chopped)
- 2 red snapper fillets (6-oz, with skin)
- 1 tsp. fresh lemon juice (or to taste)
- fronds (Garnish: chopped fennel, optional)
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NutritionView More
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320Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories320Calories from Fat160 |
| % DAILY VALUE |
| Total Fat18g28% |
| Saturated Fat2.5g13% |
| Trans Fat |
| Cholesterol30mg10% |
| Sodium120mg5% |
| Potassium1060mg30% |
| Protein21g |
| Calories from Fat160 |
| % DAILY VALUE |
| Total Carbohydrate20g7% |
| Dietary Fiber6g24% |
| Sugars7g |
| Vitamin A15% |
| Vitamin C100% |
| 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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