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Roasted Whole Fish And Fennel With Crushed Potatoes, Perserved Lemon, And Charmoula

Nutrition per serving    (USDA % daily values)
CAL
358
FAT
61%
CHOL
1%
SOD
6%

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Ingredients for 6 servings

1 cup plain whole-milk yogurt (preferably greek-style)

1 tablespoon chopped fresh cilantro

2 teaspoons fresh lime juice

1 (3- to 4-pound) whole black bass with head and tail, gutted, scaled, rinsed

1/2 bunch fresh Italian parsley sprigs plus 2 tablespoons chopped fresh Italian parsley

1/2 bunch fresh thyme sprigs plus 3 teaspoons chopped fresh thyme, divided

1/3 cup coarsely chopped fresh fennel fronds

1 lemon, thinly sliced

2 teaspoons fennel seeds

2 medium fresh fennel bulbs, trimmed, cut into 1/2-inch-thick wedges

7 tablespoons extra-virgin olive oil, divided

1 1/2 pounds small fingerling potatoes

2 tablespoons chopped preserved lemon

Charmoula

Fresh cilantro sprigs

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