Directions:
- Preheat oven to 400°. Place 4 (12- x 7-inch) rectangular pieces of parchment paper on a baking sheet.
- Divide half of fennel and red onion evenly among parchment pieces. Top fennel and red onion with fish, remaining fennel and red onion, 2 lemon slices, 2 tablespoons sauce, and 2 tarragon sprigs; fold up, and crimp parchment paper to form a tight pouch.
- Bake fish, in middle of oven, until cooked through (about 15 minutes). Place parchment packets on serving plates; open carefully to release steam. Serve fish alongside the couscous.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 664 Kcal (2780 kJ) | ||
| Calories from fat | 13.22 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.47g | 2% | |
|---|---|---|---|
| Cholesterol | 41.93mg | 14% | |
| Sodium | 162.73mg | 7% | |
| Potassium | 1975.48mg | 42% | |
| Total Carbs | 127.72g | 43% | |
| Sugars | 15.32g | 61% | |
| Dietary Fiber | 21.61g | 86% | |
| Protein | 43.62g | 87% | |
| Vitamin C | 267.1mg | 445% | |
| Iron | 7.3mg | 41% | |
| Calcium | 302.1mg | 30% | |
| Amount Per 100 g | |||
| Calories | 63.35 Kcal (265 kJ) | ||
| Calories from fat | 1.26 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.14g | 2% | |
|---|---|---|---|
| Cholesterol | 4mg | 14% | |
| Sodium | 15.53mg | 7% | |
| Potassium | 188.48mg | 42% | |
| Total Carbs | 12.19g | 43% | |
| Sugars | 1.46g | 61% | |
| Dietary Fiber | 2.06g | 86% | |
| Protein | 4.16g | 87% | |
| Vitamin C | 25.5mg | 445% | |
| Iron | 0.7mg | 41% | |
| Calcium | 28.8mg | 30% | |
* 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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