Directions:
- Rinse the fish well.
- Cut 3 or 4 gashes on each side of the fish, from top to bottom Salt the gashes and the cavity.
- Heat oven to 450 degrees F.
- Push half the garlic slivers into the gashes.
- Rub the fish with a little olive oil and pour the rest on the bottom of a baking pan.
- Spread the lemon slices on the bottom of the pan, top the lemon slices with 1/2 of the sliced fennel.
- Place the fish on the fennel, spread the tomatoes, mushrooms, wine or stock over and around the fish.
- Add salt& pepper and the remaining fennel.
- Cover with aluminium foil and back for 20-30 minutes.
- Uncover and sprinkle the chopped feathery tops over the fish, continue baking until done apprx 5-10 minutes.
- To serve scoop the flesh from the fish with a spoon and top with the veggies and sauce.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 701.08 Kcal (2935 kJ) | ||
| Calories from fat | 166.91 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.55g | 29% | |
|---|---|---|---|
| Cholesterol | 167.8mg | 56% | |
| Sodium | 942.09mg | 39% | |
| Potassium | 2898.52mg | 62% | |
| Total Carbs | 16.95g | 6% | |
| Sugars | 4.66g | 19% | |
| Dietary Fiber | 5.47g | 22% | |
| Protein | 100.5g | 201% | |
| Vitamin C | 39.6mg | 66% | |
| Iron | 2.5mg | 14% | |
| Calcium | 222.1mg | 22% | |
| Amount Per 100 g | |||
| Calories | 85.89 Kcal (360 kJ) | ||
| Calories from fat | 20.45 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.27g | 29% | |
|---|---|---|---|
| Cholesterol | 20.56mg | 56% | |
| Sodium | 115.42mg | 39% | |
| Potassium | 355.11mg | 62% | |
| Total Carbs | 2.08g | 6% | |
| Sugars | 0.57g | 19% | |
| Dietary Fiber | 0.67g | 22% | |
| Protein | 12.31g | 201% | |
| Vitamin C | 4.9mg | 66% | |
| Iron | 0.3mg | 14% | |
| Calcium | 27.2mg | 22% | |
* 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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