Photo: Markus Spiske
Flounder Poached in Fennel-Tomato Sauce
9 ingredients
Makes 4 servings
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Estimated Nutrition (whole recipe, rough)
260
Calories
4g
Protein
15g
Fat
33g
Carbs
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Fennel | 1/2 bulb (87g) | 27 |
| Fennel Bulb | 1/2 bulb (87g) | 27 |
| Tomato | 1 medium (123g) | 22 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Tarragon | 1 tsp dried (0.5g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Seed | not in our table | 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
- 3/4 teaspoon fennel seeds
- 1/8 teaspoon crushed red pepper flakes
- 1 tablespoon olive oil
- 1 small fennel bulb, thinly sliced, plus fennel fronds for garnish
- Kosher salt, freshly ground pepper
- 1 1/2 cups store-bought marinara sauce, preferably with no sugar added
- 4 4-ounce pieces skinless flounder fillet
- Coarsely chopped fresh tarragon
- A spice mill (optional)
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes