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Wild Orange Roughy with Fennel & Tomato

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Submitted by lesjam82

YIELD

6 servings

PREP

15 min

COOK

18 min

READY

35 min

Ingredients

6 6
5 OZ 5 OZ ORANGE ROUGHY FILLETS *
½ 118
CUP ML YELLOW ONION
finely chopped
1 5
TEASPOON ML GARLIC
fresh
1 5
TEASPOON ML OLIVE OIL
2 2
SMALL SMALL FENNEL BULB
quartered, thinly sliced *
1 1
SMALL SMALL LEEKS
white part, split, thinly sliced *
¾ 3.8
TEASPOON ML BLACK PEPPER
freshly ground
1 237
CUP ML WATER
1 1
CAN CAN TOMATOES
italian style *
½ 118
CUP ML WHITE WINE
dry *
1 5
TEASPOON ML SAFFRON THREADS *
¼ 1.3
TEASPOON ML SALT

Directions

Using a large, non-stick frying pan, sauté onion and garlic in olive oil for 1 minute.

Add fennel and leek, sauté 3 minutes. Add pepper, water, tomatoes, white wine, and saffron. Simmer 5 minutes.

Push vegetables to the side, place fish in the pan, cover with vegetables; cover with lid or foil.

Simmer over low heat for 12 minutes. Serve fish smothered in vegetables with broth.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 48g (1.7 oz)
Amount per Serving
Calories 17 82% from fat
 % Daily Value *
Total Fat 2g 2%
Saturated Fat 0g 1%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 101mg 4%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 1%
Sugars g
Protein 0g
Vitamin A 0% Vitamin C 1%
Calcium 0% Iron 1%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free, Low Sodium
 
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