Roasted Fish and Fennel with Grapefruit Salsa

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).

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  • Makes: 4 servings
  • Roast:
  • Prep: 12 mins to 15 mins
  • Bake: 10 mins to 12 mins

Roasted Fish and Fennel with Grapefruit Salsa

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Directions

  1. Preheat oven to 425 degrees 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.
  2. 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.
  3. 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.
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Nutrition Facts (Roasted Fish and Fennel with Grapefruit Salsa)

  • Per serving:
  • 321 kcal ,
  • 13 g fat
  • (2 g sat. fat ,
  • 2 g polyunsaturated fat ,
  • 8 g monounsaturated fat ),
  • 83 mg chol. ,
  • 319 mg sodium ,
  • 18 g carb. ,
  • 5 g fiber ,
  • 11 g sugar ,
  • 34 g pro.
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