Photo: Mae Mu
Roasted Farm-Raised Barramundi with Fennel and Orange
9 ingredients
Makes 4 servings
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Estimated Nutrition (whole recipe, rough)
271
Calories
4g
Protein
14g
Fat
31g
Carbs
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Orange | 1 medium (131g) | 62 |
| Fennel | 1/2 bulb (87g) | 27 |
| Fennel Bulb | 1/2 bulb (87g) | 27 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Shallot | 1 tbsp minced (10g) | 7 |
| Garlic | 1 clove (3g) | 4 |
| 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
- 2 teaspoons fennel seeds
- 1 1/2 teaspoons coarse kosher salt
- 5 Valencia oranges
- 4 1/2 tablespoons extra-virgin olive oil, divided, plus additional for brushing
- 2 medium fennel bulbs, trimmed, halved through core, sliced, plus a few fronds for garnish
- 2 garlic cloves, pressed
- 1 1 1/2-pound U.S. barramundi fillet with skin or four 6-ounce skinless fillets
- 1 shallot, minced
- 1/2 cup dry white wine
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes