Directions:
- Preheat oven to 325°.
- Combine first 5 ingredients in a large skillet; bring to a simmer over low heat. Cover and cook 5 minutes. Stir in wine and bell peppers. Cook 1 minute; remove from heat. Sprinkle fillets with salt and black pepper. Place fillets, skin sides up, over vegetable mixture in pan. Cover with lid; wrap handle with foil. Bake at 325° for 15 minutes or until fish flakes easily when tested with a fork. Discard skin and thyme sprigs. Arrange fillets and fennel mixture on individual plates; drizzle with cooking liquid.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 109.73 Kcal (459 kJ) | ||
| Calories from fat | 10.31 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.15g | 2% | |
|---|---|---|---|
| Cholesterol | 13.03mg | 4% | |
| Sodium | 412.79mg | 17% | |
| Potassium | 366.3mg | 8% | |
| Total Carbs | 6.84g | 2% | |
| Sugars | 3.85g | 15% | |
| Dietary Fiber | 1.32g | 5% | |
| Protein | 10.31g | 21% | |
| Vitamin C | 50.3mg | 84% | |
| Vitamin A | 2.4mg | 80% | |
| Iron | 21.1mg | 117% | |
| Calcium | 48.2mg | 5% | |
| Amount Per 100 g | |||
| Calories | 56.46 Kcal (236 kJ) | ||
| Calories from fat | 5.3 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.59g | 2% | |
|---|---|---|---|
| Cholesterol | 6.71mg | 4% | |
| Sodium | 212.4mg | 17% | |
| Potassium | 188.47mg | 8% | |
| Total Carbs | 3.52g | 2% | |
| Sugars | 1.98g | 15% | |
| Dietary Fiber | 0.68g | 5% | |
| Protein | 5.31g | 21% | |
| Vitamin C | 25.9mg | 84% | |
| Vitamin A | 1.2mg | 80% | |
| Iron | 10.8mg | 117% | |
| Calcium | 24.8mg | 5% | |
* 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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