Choose a firm whitefish option like cod, grouper, or hake. These varieties hold up well to oven-roasting (and topping with a tangy, refreshing fruit salsa).

Source: Better Homes and Gardens

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Credit: Blaine Moats

Recipe Summary

prep:
12 mins
bake:
10 mins
prep:
8 mins
total:
30 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425°F. Line a shallow baking pan with foil. Add fennel wedges. Toss with 1 tablespoon olive oil; season with salt. Arrange in a single layer. Roast 12 to 15 minutes or until starting to brown.

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  • Turn fennel and push to sides. Add fish. Drizzle with 1 tablespoon olive oil. Season with salt and black pepper. Bake 10 to 12 minutes or until fish flakes easily with a fork.

  • Meanwhile, in a small bowl combine chopped fennel fronds, grapefruit, parsley, shallot, vinegar, and 1 tablespoon olive oil; season with salt and black pepper. Serve fish with roasted fennel and the salsa.

Nutrition Facts

321 calories; fat 13g; cholesterol 83mg; saturated fat 2g; carbohydrates 18g; mono fat 8g; poly fat 2g; insoluble fiber 5g; sugars 11g; protein 34g; vitamin a 2345.1IU; vitamin c 42.6mg; thiamin 0.2mg; riboflavin 0.1mg; niacin equivalents 12mg; vitamin b6 1.1mg; folate 67.3mcg; vitamin b12 1.9mcg; sodium 319mg; potassium 1367mg; calcium 93mg; iron 1.5mg.
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