Sauteed Red Snapper Fillets With Fennel And Orange

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Epicurious
Nutrition per serving    (USDA % daily values)
CAL
401
FAT
63%
CHOL
31%
SOD
11%

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Ingredients for 2 servings

1 navel orange

1 large fennel bulb (sometimes called anise), fronds reserved for garnish and stalks discarded

2 1/2 tablespoons olive oil

1/2 teaspoon finely chopped fennel seed

2 (6-oz) red snapper fillets, with skin

1 teaspoon fresh lemon juice, or to taste

Garnish: chopped fennel fronds

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