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Ingredients
US|METRIC
4 SERVINGS
- 4 whole snappers (about 1 "½" pounds each, cleaned and gutted)
- 1 Tbsp. kosher salt
- 2 tsp. freshly ground black pepper
- 1 cup extra virgin olive oil
- 1 fennel bulb (Medium, thinly sliced)
- 3 cups fish stock
- 2 tsp. fresh thyme (chopped)
- 4 tsp. calabrian chilies (chopped, or 2 teaspoons red pepper flakes)
- 1/2 cup black olives (pitted and halved)
- 1/2 cup parsley (Fresh Italian, Flat-Leaf, chopped)
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NutritionView More
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550Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories550Calories from Fat520 |
| % DAILY VALUE |
| Total Fat58g89% |
| Saturated Fat8g40% |
| Trans Fat |
| Cholesterol |
| Sodium2560mg107% |
| Potassium450mg13% |
| Protein5g |
| Calories from Fat520 |
| % DAILY VALUE |
| Total Carbohydrate6g2% |
| Dietary Fiber3g12% |
| Sugars0g |
| Vitamin A15% |
| Vitamin C30% |
| Calcium10% |
| 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.
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