Directions:
- Preheat oven to 400°F. Heat 3 tablespoons oil in heavy large skillet over medium heat. Add fennel; cook until almost tender, stirring occasionally, about 15 minutes. Season to taste with salt and pepper. Transfer fennel to bowl (do not clean skillet).
- Heat 1 tablespoon oil in same skillet over high heat. Add tomatoes and next 6 ingredients; sauté 2 minutes. Mix in stock.
- Spoon half of fennel into 15 x 10 x 2-inch glass baking dish. Top with fish, then remaining fennel. Spoon tomato mixture over. Bake until fish is just opaque in center, about 20 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 280.95 Kcal (1176 kJ) | ||
| Calories from fat | 98.29 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.92g | 17% | |
|---|---|---|---|
| Cholesterol | 52.72mg | 18% | |
| Sodium | 249.04mg | 10% | |
| Potassium | 1250.22mg | 27% | |
| Total Carbs | 12.37g | 4% | |
| Sugars | 2.14g | 9% | |
| Dietary Fiber | 4.39g | 18% | |
| Protein | 32.13g | 64% | |
| Vitamin C | 29.5mg | 49% | |
| Iron | 1.4mg | 8% | |
| Calcium | 118.3mg | 12% | |
| Amount Per 100 g | |||
| Calories | 80.93 Kcal (339 kJ) | ||
| Calories from fat | 28.32 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.15g | 17% | |
|---|---|---|---|
| Cholesterol | 15.19mg | 18% | |
| Sodium | 71.74mg | 10% | |
| Potassium | 360.16mg | 27% | |
| Total Carbs | 3.56g | 4% | |
| Sugars | 0.62g | 9% | |
| Dietary Fiber | 1.27g | 18% | |
| Protein | 9.25g | 64% | |
| Vitamin C | 8.5mg | 49% | |
| Iron | 0.4mg | 8% | |
| Calcium | 34.1mg | 12% | |
* 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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