Directions:
- For sauce, combine the yogurt, 1/4 cup of fennel, lemon juice, chives, salt if desired and pepper in a bowl. Cover and refrigerate for 2 hours or overnight.
- In a small skillet, saute celery and onion in oil until tender. Remove from the heat. Stir in the croutons, broth, eggs and remaining fennel. Spoon about 1 cup stuffing mixture onto each fillet; roll fish around stuffing.
- Transfer to a greased 2-qt. baking dish. Top each with a lemon slice. Bake, uncovered, at 350° for 30-35 minutes or until fish flakes easily with a fork and a thermometer inserted into stuffing reads 160°. Serve with fennel sauce. Yield: 4 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 378.49 Kcal (1585 kJ) | ||
| Calories from fat | 166.66 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.52g | 28% | |
|---|---|---|---|
| Cholesterol | 137.28mg | 46% | |
| Sodium | 912.31mg | 38% | |
| Potassium | 519.01mg | 11% | |
| Total Carbs | 26.09g | 9% | |
| Sugars | 1.87g | 7% | |
| Dietary Fiber | 2.8g | 11% | |
| Protein | 24.65g | 49% | |
| Vitamin C | 14.2mg | 24% | |
| Iron | 1.8mg | 10% | |
| Calcium | 76.1mg | 8% | |
| Amount Per 100 g | |||
| Calories | 123.64 Kcal (518 kJ) | ||
| Calories from fat | 54.44 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.05g | 28% | |
|---|---|---|---|
| Cholesterol | 44.84mg | 46% | |
| Sodium | 298.02mg | 38% | |
| Potassium | 169.54mg | 11% | |
| Total Carbs | 8.52g | 9% | |
| Sugars | 0.61g | 7% | |
| Dietary Fiber | 0.92g | 11% | |
| Protein | 8.05g | 49% | |
| Vitamin C | 4.6mg | 24% | |
| Iron | 0.6mg | 10% | |
| Calcium | 24.8mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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