Directions:
- 1. To make the vinaigrette: In a medium bowl, combine shallots, olives, and orange juice; mix well.
- 2. Slowly stir in olive oil. Season with salt and pepper if desired and set aside.
- 3. To make fish: in a large, deep skillet, combine 1 cup water, wine, fennel seeds, orange juice, lemon juice, and bay leaves.
- 4. Bring to a boil, reduce heat, and simmer 15 minutes.
- 5. Add fish and sprinkle with salt. Poach until opaque, about 7 minutes.
- 6. Remove fish with a slotted spatula and transfer to a service dish. Drizzle with vinaigrette.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 285.46 Kcal (1195 kJ) | ||
| Calories from fat | 139.1 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.46g | 24% | |
|---|---|---|---|
| Cholesterol | 13.32mg | 4% | |
| Sodium | 369.1mg | 15% | |
| Potassium | 257.1mg | 5% | |
| Total Carbs | 9.84g | 3% | |
| Sugars | 4.2g | 17% | |
| Dietary Fiber | 0.67g | 3% | |
| Protein | 4.87g | 10% | |
| Vitamin C | 20.5mg | 34% | |
| Iron | 0.3mg | 2% | |
| Calcium | 35.8mg | 4% | |
| Amount Per 100 g | |||
| Calories | 122.81 Kcal (514 kJ) | ||
| Calories from fat | 59.84 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.65g | 24% | |
|---|---|---|---|
| Cholesterol | 5.73mg | 4% | |
| Sodium | 158.8mg | 15% | |
| Potassium | 110.61mg | 5% | |
| Total Carbs | 4.24g | 3% | |
| Sugars | 1.81g | 17% | |
| Dietary Fiber | 0.29g | 3% | |
| Protein | 2.1g | 10% | |
| Vitamin C | 8.8mg | 34% | |
| Iron | 0.1mg | 2% | |
| Calcium | 15.4mg | 4% | |
* 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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