Photo: Mae Mu
Estimated Nutrition (whole recipe, rough)
451
Calories
31g
Protein
18g
Fat
40g
Carbs
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Halibut | 100g cooked | 140 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Orange Juice | 1 medium (131g) | 62 |
| Orange | 1 medium (131g) | 62 |
| Fennel Bulb | 1/2 bulb (87g) | 27 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Olive | 1 large (4g) | 4 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 6 Tbs. extra-virgin olive oil, plus more for
- serving
- 2 fennel bulbs, sliced paper-thin with a
- mandoline
- 6 garlic cloves, thinly sliced
- 3⁄4 cup dry white wine
- 1⁄2 cup fresh orange juice
- 6 pieces orange peel, each 1⁄2 inch square
- Salt and freshly ground pepper, to taste
- 6 sea bass or halibut fillets, each 7 oz.
- 2 blood oranges, peeled and cut into 1⁄8-inch
- slices
- 1 cup mixed pitted green and black olives
- 6 bay leaves
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes