Whole Roasted Branzino With Tangerine-Fennel Vinaigrette Recipe

Name: Whole Roasted Branzino With Tangerine-Fennel Vinaigrette Recipe
Yield: 4 servings
Ingredients: Kosher Salt; Branzino, Whole, 1–2lb; Red Snapper, Whole, 1–2lb; Sea Bass, Whole, 1–2lb; Porgy, Whole, 1–2lb; Freshly Ground Black Pepper; Extra Virgin Olive Oil; Rosemary Sprig; Fennel Bulb with Stalks and Fronds; Tangerine

Serious Eats

Serves: 4 Save

Ingredients (9)

Water
Kosher salt
4 whole branzini (about 1 pound each), scaled and gutted (see note)
Freshly ground black pepper
Extra-virgin olive oil, for drizzling
4 rosemary sprigs
Fennel fronds from 1 bulb of fennel (optional)
1 tangerine, halved and thinly sliced into half moons
Tangerine and Fennel Vinaigrette

Directions

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Dietary Information

Nutrition Facts

1 Serving

Macronutrients

Protein

76%

30%

Carbs

40%

Fats

22%

30%

Positive Nutrients

Protein

167.4g

334.8% DV

Dietary Fiber

0.6g

2.2% DV

Polyunsaturated Fat

7.1g

32.4% DV

Monounsaturated Fat

6.3g

14.4% DV

Vitamin D

2,049.8mcg

10249.1% DV

Iron

2.8mg

15.4% DV

Vitamin B12

2.7mcg

113.4% DV

Calcium

103.2mg

7.9% DV

Vitamin B6

3.6mg

214.6% DV

Magnesium

376mg

89.5% DV

Vitamin C

6mg

6.6% DV

Folate/Folic Acid

0mcg

0% DV

Vitamin A

1,564.2mcg

173.8% DV

Thiamin B1

1mg

84.3% DV

Riboflavin

1.1mg

84.5% DV

Negative Nutrients

Trans Fat

Meets DV

Sugars

2.3g

4.7% DV

Saturated Fat

5.1g

25.7% DV

Sodium

1,005.1mg

43.7% DV

Carbohydrates

3.4g

1.2% DV

Total Fat

21.6g

27.7% DV

Cholesterol

371.9mg

124% DV

Whole Roasted Branzino With Tangerine-Fennel Vinaigrette Recipe

Ingredients (9)

Directions

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