Snapper with Fennel, Tomatoes, and Olives

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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 399.6
  • Total Fat: 15.0 g
  • Cholesterol: 84.9 mg
  • Sodium: 1,270.7 mg
  • Total Carbs: 14.0 g
  • Dietary Fiber: 3.8 g
  • Protein: 49.7 g

View full nutritional breakdown of Snapper with Fennel, Tomatoes, and Olives calories by ingredient
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Number of Servings: 2


    1 T. olive oil
    1 bulb fennel, cored and diced (green stems, too)
    1 C. canned diced tomatoes
    12 - 15 green olives with pimentos, sliced
    salt and pepper to taste
    2-6oz fillets of red snapper, or similar fish, de-boned and skin removed
    1 oz. reduced fat feta cheese


Preheat oven to 400 degrees. Heat 1 T. olive oil over medium heat in an oven-safe casserole dish or skillet. Add fennel, salt, and pepper, saute for 5 minutes. Add tomatoes and olives, cook 5 minutes more. Place fish fillets on top of vegetables (in a single layer) and transfer dish to oven for 15 - 20 minutes, until fish flakes easily and is opaque. To serve, place fish fillet on plate or in bowl, and spoon vegetables on top. Top each serving with 1/2 ounce of crumbled feta.

Number of Servings: 2

Recipe submitted by SparkPeople user ALIFIT.

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Member Ratings For This Recipe

  • Good! I loved learning the method. It seemed a bit underflavored, but that's probably personal. - 9/8/13

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