Roasted Farm-Raised Barramundi with Fennel and Orange recipes

Roasted Farm-Raised Barramundi with Fennel and Orange recipes
9 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
Nutrition
417
21% daily value
4 servings
                                       
                                            low-​sugar, dairy-​free, gluten-​free
     

Fat

28% 18

Saturated

13% 3

Trans

- 0

Monounsaturated

- 12

Polyunsaturated

- 2

Carbs

7% 22

Carbs (net)

- 18

Fiber

19% 5

Sugars

- 1

Sugars, added

- 0

Protein

74% 37

Cholesterol

21% 63

Sodium

34% 819

Calcium

14% 138

Magnesium

19% 80

Potassium

23% 1073

Iron

6% 1

Zinc

8% 1

Phosphorus

55% 384

Vitamin A

8% 73

Vitamin C

87% 78

Thiamin (B1)

19% 0

Riboflavin (B2)

6% 0

Niacin (B3)

6% 1

Vitamin B6

66% 1

Folate equivalent (total)

18% 73

Folate (food)

- 73

Folic acid

- 0

Vitamin B12

213% 5

Vitamin D

4627% 694

Vitamin E

25% 4

Vitamin K

8% 10

Sugar alcohols

- 0

Water

- 299
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