Photo: Markus Spiske
Baked Snapper with Tomatoes and Olives (Pesce al Forno con Pomodori e Olive Neri) Recipe
9 ingredients
8 main-course servings
openrecipes
This versatile recipe for baking fish calls for snapper, but you can use any other tender, flaky fish like bass, sole, or bream. Once you get comfortable with...
Estimated Nutrition (whole recipe, rough)
332
Calories
29g
Protein
16g
Fat
14g
Carbs
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Snapper | 100g cooked | 128 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Fennel | 1/2 bulb (87g) | 27 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Olive | 1 large (4g) | 4 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Seed | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1/4 cup plus 2 tablespoons extra-virgin olive oil, plus a little oil for drizzling
- 8 (6-ounce) pieces snapper fillet
- Fine sea salt
- Freshly ground black pepper
- 1 teaspoon lightly toasted and ground fennel seeds
- 1 cup niçoise olives, pitted
- 1/4 cup dry white wine
- 1 3/4 pounds ripe but firm tomatoes, seeded and cut into 3/8-inch dice
- 1/2 cup lightly packed torn fresh basil leaves
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By chow ·
Recipe sourced from
openrecipes