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Baked Red Snapper With Fennel-Scented Tomato Sauce

Nutrition per serving    (USDA % daily values)
CAL
1453
FAT
94%
CHOL
20%
SOD
159%

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Ingredients for 2 servings

2 tablespoons olive oil

1/2 large onion, sliced

1 28-ounce can Italian plum tomatoes, drained

1/4 cup dry white wine

2 2 1/2 x 1-inch pieces orange peel (orange part only)

1/4 teaspoon fennel seeds

1/8 teaspoon dried crushed red pepper

Salt and pepper

2 3/4-inch-thick red snapper or other firm white fish fillets

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