Roast Snapper With Spring Vegetables

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Nutrition per serving    (USDA % daily values)
CAL
480
FAT
18%
CHOL
63%
SOD
25%

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Ingredients for 2 servings

6 ounces sunchokes, peeled and roughly chopped

1 1/2 pound red snapper, gutted and scaled

4 cloves of garlic minced

1 small fennel bulb, sliced

1 small onion, sliced

1 bay leaf

10 ounces vine ripened tomatoes chopped

4 ounces of asparagus cut into 2″ lengths

handful of mint leaves chopped

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