Oven-Steamed Red Snapper With Fennel And Curry

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Cookstr
Nutrition per serving    (USDA % daily values)
CAL
488
FAT
18%
CHOL
63%
SOD
36%

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Ingredients for 2 servings

¼ teaspoon fennel seeds

Scant ¼ teaspoon cayenne pepper

¼ teaspoon Sandy’s or commercial curry powder

One 1½-pound red snapper or sea bass, cleaned

Kosher salt

1 medium fennel bulb, trimmed and very thinly sliced, 4 of the fennel fronds reserved and coarsely chopped

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