Directions:
- Peel and section oranges over a bowl, reserving 2 tablespoons juice. Thinly slice fennel bulb; chop 1 teaspoon fronds. Discard stalks. Place orange sections and sliced fennel in a medium bowl. Combine reserved juice, fronds, 1 tablespoon olive oil, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper in a small bowl, stirring with a whisk. Drizzle juice mixture over fennel mixture; toss well to coat. Heat remaining 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Sprinkle fish evenly with 1/2 teaspoon salt, 1/4 teaspoon freshly ground black pepper, and thyme. Add fish to pan; cook 4 minutes on each side or until desired degree of doneness. Serve with fennel salad.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 111.62 Kcal (467 kJ) | ||
| Calories from fat | 63.1 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.01g | 11% | |
|---|---|---|---|
| Sodium | 466.51mg | 19% | |
| Potassium | 365.26mg | 8% | |
| Total Carbs | 12.16g | 4% | |
| Sugars | 5.9g | 24% | |
| Dietary Fiber | 3.15g | 13% | |
| Protein | 1.27g | 3% | |
| Vitamin C | 41.9mg | 70% | |
| Iron | 0.6mg | 4% | |
| Calcium | 56.8mg | 6% | |
| Amount Per 100 g | |||
| Calories | 84.24 Kcal (353 kJ) | ||
| Calories from fat | 47.61 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.29g | 11% | |
|---|---|---|---|
| Sodium | 352.05mg | 19% | |
| Potassium | 275.65mg | 8% | |
| Total Carbs | 9.18g | 4% | |
| Sugars | 4.45g | 24% | |
| Dietary Fiber | 2.38g | 13% | |
| Protein | 0.96g | 3% | |
| Vitamin C | 31.6mg | 70% | |
| Iron | 0.5mg | 4% | |
| Calcium | 42.9mg | 6% | |
* 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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