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    You are in: Home / Recipes / Red Snapper with Fennel & Mushrooms Recipe
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    Red Snapper with Fennel & Mushrooms

    Average Rating:

    3 Total Reviews

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    • on January 19, 2008

      I love this recipe and make it about once a month.The only thing I changed would be using the juice of the lemon instead of the slices. Oh, and just chop up about a half head of garlic(small) and I put most in the bottom of the pan then a little over the fish.

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    • on January 16, 2006

      Easy peasy to make and full of haunting flavours. The combination of fish and fennel is delicious. Tomatoes and white wine add exactly the sweet and sour notes, which are necessary to bring out all the wonderful flavors of the fish. Not to mince or crunch the garlic is fantastic, because the thin slices in the gashes give just a slight note and not the too often overhelming taste of garlic. I have used red snapper fillets, because I couldn't get a whole fish, but it works perfectly. I think you could sub the fish by sea bream or sea bass. Thanks Bergy for another great recipe.

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    • on June 21, 2004

      Really easy and really tasty. Done with Sea Bream instead of Red-snapper, fantastic dish, although the fennel could have used a couple of minutes steaming to make it slightly softer (of course, our fennel had been in the fridge for a while and had probably gone a bit woody). All in all, Fennel goes superbly with fish - will be cooking this again.

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    Nutritional Facts for Red Snapper with Fennel & Mushrooms

    Serving Size: 1 (703 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 586.2
     
    Calories from Fat 169
    28%
    Total Fat 18.8 g
    29%
    Saturated Fat 2.9 g
    14%
    Cholesterol 126.1 mg
    42%
    Sodium 871.0 mg
    36%
    Total Carbohydrate 18.9 g
    6%
    Dietary Fiber 6.5 g
    26%
    Sugars 3.6 g
    14%
    Protein 75.7 g
    151%

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