Ingredients For Baked Snapper With Fennel And Salsa Verde Recipe
1.5 kilogram Whole snapper
2 Lemons, thickly sliced
3 Baby fennel bulbs, trimmed and cut into wedges
As required Salt and cracked black pepper
3 cup Mixed fresh herbs, such as flat leaf parsley, dill, basil, chives
2 teaspoon Dijon mustard
1 teaspoon Finely grated lemon rind
1 Clove Garlic, Crushed
Nutrition value
1222
calories per serving
53 g Fat117 g Protein97 g Carbs72 g FiberOther
Current Totals
53 g Fat
117 g Protein
97 g Carbs
72 g Fiber
MacroNutrients
Carbs
97 g
Protein
117 g
Fiber
72 g
Fats
Fat
53 g
Vitamins & Minerals
Calcium
2341 mg
Iron
38 mg
Vitamin A
366 mcg
Vitamin B1
1 mg
Vitamin B2
1 mg
Vitamin B3
23 mg
Vitamin B6
252 mg
Vitamin B9
5281 mcg
Vitamin B12
0 mcg
Vitamin C
73 mg
Vitamin E
7 mg
Copper
2 mcg
Magnesium
874 mg
Manganese
13 mg
Phosphorus
1688 mg
Selenium
49 mcg
Zinc
9 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
