Directions:
- For sauce, combine the yogurt, 1/4 cup of fennel, lemon juice, chives, salt if desired and pepper in a bowl. Cover and refrigerate for 2 hours or overnight.
- In a large skillet, saute celery and onion in oil until tender. Remove from the heat. Stir in the croutons, broth, eggs and remaining fennel.
- Spoon about 1 cup stuffing mixture onto each fillet; roll fish around stuffing. Transfer to a greased 2-qt. baking dish. Top each with a lemon slice.
- Bake at 350° for 30-35 minutes or until fish flakes easily with a fork and a thermometer inserted in the dressing reads 165°. Serve with fennel sauce. Yield: 4 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 481.39 Kcal (2015 kJ) | ||
| Calories from fat | 174.76 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.42g | 30% | |
|---|---|---|---|
| Cholesterol | 137.28mg | 46% | |
| Sodium | 702.91mg | 29% | |
| Potassium | 781.81mg | 17% | |
| Total Carbs | 36.89g | 12% | |
| Sugars | 3.37g | 13% | |
| Dietary Fiber | 5.8g | 23% | |
| Protein | 25.55g | 51% | |
| Vitamin C | 23.2mg | 39% | |
| Vitamin A | 1.5mg | 50% | |
| Iron | 12.6mg | 70% | |
| Calcium | 428.3mg | 43% | |
| Amount Per 100 g | |||
| Calories | 93.81 Kcal (393 kJ) | ||
| Calories from fat | 34.06 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.78g | 30% | |
|---|---|---|---|
| Cholesterol | 26.75mg | 46% | |
| Sodium | 136.99mg | 29% | |
| Potassium | 152.36mg | 17% | |
| Total Carbs | 7.19g | 12% | |
| Sugars | 0.66g | 13% | |
| Dietary Fiber | 1.13g | 23% | |
| Protein | 4.98g | 51% | |
| Vitamin C | 4.5mg | 39% | |
| Vitamin A | 0.3mg | 50% | |
| Iron | 2.5mg | 70% | |
| Calcium | 83.5mg | 43% | |
* 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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