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Marinated Red Snapper with Fennel Seeds

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Marinated Red Snapper with Fennel Seeds
346
calories
Calories
0
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moderate
Difficulty
40 min.
Preparation
Nutritions
Fat18.3 g
Saturated Fat Acids0 g
Protein42.3 g
Roughage0 g
Sugar added0 g
Calorie346
1 serving contains
Calories346
Protein/g42.3
Fat/g18.3
Saturated fatty acids/g0
Carbohydrates/g3
Added sugar/g0
Roughage/g0
Bread exchange unit0
Cholesterol/mg0
Uric acid/mg0
Vitamin A/mg0
Vitamin D/μg0
Vitamin E/mg0
Vitamin B₁/mg0
Vitamin B₂/mg0
Niacin/mg0
Vitamin B₆/mg0
Folate/μg0
Pantothenic acid/mg0
Biotin/μg0
Vitamin B₁₂/μg0
Vitamin C/mg0
Potassium/mg0
Calcium/mg0
Magnesium/mg0
Iron/mg0
Iodine/μg0
Zinc/mg0

Recipe author: EAT SMARTER
Ingredients
Preparation

Ingredients

for 4 servings
1
Red snapper (2 kg, boned and gutted)
1
Lime (juiced)
4 tablespoons
1
50 grams
1
1
1
6 sprigs
1 teaspoon
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Preparation steps

Step 1/5

Rinse snapper and pat dry. Mix lime juice with 2 tablespoons olive oil. Peel garlic and squeeze through a press into the lime juice. Season with pepper. Rub the fish with the mixture inside and out. Cover and marinate for 1 hour in the refrigerator.

Step 2/5

Rinse snow peas, trim and blanch in salted water for 1 minute. Drain through a sieve and rinse with cold water. Trim leek, cut into rings and rinse thoroughly. Cut bell pepper into quarters, seed, rinse and chop. Peel carrot and cut into thin slices.

Step 3/5

Place the snapper on a baking sheet lined with aluminum foil and bake in preheated oven at 180-200°C (gas mark 2-3, fan: 160-180°C) (approximately 350-400°F/convection 325-350°F) for 25-30 minutes, turning once halfway through cooking.

Step 4/5

Heat the remaining olive oil in a pan. Add carrot and bell pepper and cook for 8-10 minutes. Strip thyme leaves from the stems. Stir fennel seeds and thyme into the vegetables. During the last 2-3 minutes of cooking, add leek and snow peas and continue to cook for remaining cooking time. Season with salt and pepper.

Step 5/5

Season fish with salt and serve with the vegetables.

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