Broiled Fish With Braised Fennel
Published November 21, 1981
- Total Time
- 30 minutes
- Rating
- Comments
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Ingredients
4 small coho salmon or 3 ½-4 pounds salmon, striped bass, sea bass or red snapper in one piece
2 large heads fennel
2 small lemons
2 tablespoons butter
1 tablespoon olive oil
Coarse salt and freshly ground pepper
Nutritional analysis per serving (4 servings)
14 grams carbs; 62 milligrams cholesterol; 314 calories; 7 grams monosaturated fat; 4 grams polyunsaturated fat; 7 grams saturated fat; 21 grams fat; 6 grams fiber; 637 milligrams sodium; 20 grams protein; 7 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat oven to 350 degrees. Season the fish with salt and pepper, the juice of half a lemon and place the leaves from the fennel bulbs in the cavity. Dot with butter and close the cavity. Set aside at room temperature.
- Step 2
Cut the fennel into quarters. Butter a baking dish, add a dash of oil and cover with a piece of foil. Cook the fennel for about 20 minutes, or until browned and tender.
- Step 3
When the fennel is almost done, broil the fish for a few minutes on each side (the length of time will depend upon the thickness of the flesh). Serve on a large heated platter, with the pieces of fennel arranged around the fish.
Private Notes
Comments
Fennel took much longer than 20 minutes.