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12Ingredients
50Minutes
210Calories
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Ingredients
US|METRIC
7 SERVINGS
- 1/2 fennel bulb (small, coarsely chopped, reserve other half for salsa)
- 2 lemons (thinly sliced)
- 1 trout fillet (ocean, about 1.2kg, skin on pin-boned)
- 1 bunch fennel (bronze, see note)
- olive oil (For drizzling:)
- 180 grams peas (sugarsnap, trimmed and sliced diagonally)
- 120 grams peas (podded, about 350gm unpodded)
- 1/2 fennel bulb (small, finely chopped, fronds reserved)
- 1 shallot (golden, finely chopped)
- 1 meyer lemon (cheeks removed, finely diced, see note)
- 1/2 lemon
- 100 mL olive oil
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NutritionView More
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210Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories210Calories from Fat140 |
| % DAILY VALUE |
| Total Fat16g25% |
| Saturated Fat2g10% |
| Trans Fat |
| Cholesterol |
| Sodium25mg1% |
| Potassium370mg11% |
| Protein3g |
| Calories from Fat140 |
| % DAILY VALUE |
| Total Carbohydrate17g6% |
| Dietary Fiber6g24% |
| Sugars3g |
| Vitamin A10% |
| Vitamin C110% |
| Calcium8% |
| Iron10% |
* 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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Reviews(1)
Niamh 6 years ago
Great recipe, substituted tarragon which was lovely. Needed a little bit more time in the oven.