Directions:
- Preheat oven to 425°F. Brush 15 x 10 x 2-inch baking dish with olive oil. Rub fish inside and out with 1 tablespoon oil and sprinkle with salt and pepper. Sprinkle fish cavities with crushed fennel seeds. Arrange fish in prepared baking dish; drizzle with 1/2 cup Pernod. Cover tightly with foil. Bake until fish is almost cooked through, about 25 minutes. Meanwhile, heat remaining 2 tablespoons oil in heavy large skillet over medium heat. Add sliced fennel and saut until tender, about 10 minutes. Season to taste with salt and pepper.
- Sprinkle sautéed fennel over fish. Bake uncovered until fish is opaque, about 5 minutes longer. Garnish fish with reserved fennel fronds. Serve hot with lemon wedges.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 592.94 Kcal (2483 kJ) | ||
| Calories from fat | 179.07 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.9g | 31% | |
|---|---|---|---|
| Cholesterol | 362.8mg | 121% | |
| Sodium | 403.26mg | 17% | |
| Potassium | 1901.86mg | 40% | |
| Total Carbs | 13.04g | 4% | |
| Dietary Fiber | 5.97g | 24% | |
| Protein | 83.68g | 167% | |
| Vitamin C | 20.9mg | 35% | |
| Iron | 6.6mg | 37% | |
| Calcium | 177.4mg | 18% | |
| Amount Per 100 g | |||
| Calories | 93.19 Kcal (390 kJ) | ||
| Calories from fat | 28.14 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.13g | 31% | |
|---|---|---|---|
| Cholesterol | 57.02mg | 121% | |
| Sodium | 63.38mg | 17% | |
| Potassium | 298.92mg | 40% | |
| Total Carbs | 2.05g | 4% | |
| Dietary Fiber | 0.94g | 24% | |
| Protein | 13.15g | 167% | |
| Vitamin C | 3.3mg | 35% | |
| Iron | 1mg | 37% | |
| Calcium | 27.9mg | 18% | |
* 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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