Directions:
- Clean the fish by removing the gills and the small belly flap, slice all the vegetables thin.
- On the bottom of a long gratin dish place the sliced fennel cover with the fish. Cover the fish with the slices of tomatoes, lemon slices, leaves of basil, add the broth and season to taste. Cook the fish in a 450 degrees oven for about 20 minutes. Drain off some of the natural juices, add to a blender and drizzle with olive oil to emulsify. Drizzle back over fish and serve as is.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 560.34 Kcal (2346 kJ) | ||
| Calories from fat | 274.77 Kcal | ||
| % Daily Value* | |||
| Total Fat | 30.53g | 47% | |
|---|---|---|---|
| Cholesterol | 80.66mg | 27% | |
| Sodium | 640.67mg | 27% | |
| Potassium | 1998.82mg | 43% | |
| Total Carbs | 20.69g | 7% | |
| Sugars | 7.2g | 29% | |
| Dietary Fiber | 7.07g | 28% | |
| Protein | 49.35g | 99% | |
| Vitamin C | 82.8mg | 138% | |
| Iron | 1.8mg | 10% | |
| Calcium | 167.4mg | 17% | |
| Amount Per 100 g | |||
| Calories | 77.73 Kcal (325 kJ) | ||
| Calories from fat | 38.12 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.24g | 47% | |
|---|---|---|---|
| Cholesterol | 11.19mg | 27% | |
| Sodium | 88.88mg | 27% | |
| Potassium | 277.29mg | 43% | |
| Total Carbs | 2.87g | 7% | |
| Sugars | 1g | 29% | |
| Dietary Fiber | 0.98g | 28% | |
| Protein | 6.85g | 99% | |
| Vitamin C | 11.5mg | 138% | |
| Iron | 0.2mg | 10% | |
| Calcium | 23.2mg | 17% | |
* 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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