Roasted Striped Bass with Fennel, Tomatoes, and Oil-Cured Olives

Roasted Striped Bass with Fennel, Tomatoes, and Oil-Cured Olives
10 Ingredients
  • 2 cups dry white wine
  • 1 cup (about) extra-virgin olive oil
  • 2 large fresh fennel bulbs with fronds attached, trimmed; bulbs quartered lengthwise, then thinly sliced; fronds chopped and reserved for garnish
  • 1 large red onion, halved lengthwise through root end, thinly sliced (about 3 cups)
  • 3 1 1/4- to 1 1/2-pound whole striped bass, cleaned, gutted, scaled
  • 1/4 cup (about) all purpose flour
  • 6 large garlic cloves, peeled, crushed, divided
  • 3/4 cup chopped fresh italian parsley, divided
  • 1 pound cherry tomatoes, halved
  • 1/2 cup oil-cured black olives, pitted, halved
Nutrition
772
39% daily value
6 servings
                                       
                                            low-​carb, dairy-​free
     

Fat

69% 45

Saturated

34% 7

Trans

- 0

Monounsaturated

- 29

Polyunsaturated

- 6

Carbs

7% 20

Carbs (net)

- 17

Fiber

13% 3

Sugars

- 7

Sugars, added

- 0

Protein

116% 58

Cholesterol

83% 249

Sodium

13% 306

Calcium

11% 111

Magnesium

37% 156

Potassium

26% 1231

Iron

25% 5

Zinc

17% 2

Phosphorus

99% 693

Vitamin A

17% 150

Vitamin C

32% 29

Thiamin (B1)

37% 0

Riboflavin (B2)

14% 0

Niacin (B3)

48% 8

Vitamin B6

93% 1

Folate equivalent (total)

21% 84

Folate (food)

- 70

Folic acid

- 8

Vitamin B12

496% 12

Vitamin D

- 0

Vitamin E

39% 6

Vitamin K

126% 152
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