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Brenda Kral
Roasted tilapia with fennel salsa
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Ingredients
Directions
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Cut 1/2 lemon into slices and squeeze out the remaining lemons. Sprinkle the fish with a little lemon juice (keep the rest) and sprinkle with salt and pepper.
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Heat 2 tablespoons of oil and fry the fennel and garlic for 7-8 minutes at medium height until the fennel is al dente.
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Allow to cool and pour in the anchovies, mint, capers, the rest of the lemon juice and 6 tablespoons of olive oil.
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Heat the remaining olive oil and fry the tilapia fillets 2-3 minutes per side.
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Serve the fish with the fennel salsa and garnish with lemon slices. Tasty with baked potatoes.
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Nutrition
425Calories
Sodium0% DV0g
Fat48% DV31g
Protein60% DV30g
Carbs1% DV4g
Fiber0% DV0g
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