Whole Fish Roasted With Fennel & Olives

226 faves | 2 recommends
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Cat Cora
Nutrition per serving    (USDA % daily values)
CAL
508
FAT
128%
CHOL
28%
SOD
122%

Comments

this fish reminded me of another fish, which I tried in Abu Dhabi. small fish restaurant in the pampas! but cook it just great!
6e2b05bd1578   •  3 Jan   •  Report
Best I ever had ... Yummy!
Suzy Tabakian   •  11 Jul   •  Report
Delicia.
9372c49fc6d6   •  9 Apr   •  Report
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Ingredients for 6 servings

4 Whole Snappers, about 1 "½" pounds each (cleaned and gutted)

1 Tablespoon Kosher Salt

2 Teaspoon Freshly Ground Black Pepper

1 Cup Extra Virgin Olive Oil

1 Medium Fennel Bulb (thinly sliced)

3 Cup Fish or Vegetable Stock

2 Teaspoon Fresh Thyme (chopped)

4 Teaspoon Calabrian Chilies (chopped, or 2 teaspoons red pepper flakes)

½ Cup Black Olives (pitted and halved)

½ Cup Fresh Italian (Flat-Leaf) Parsley (chopped)

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