Fennel Crusted Branzino (Italian White Fish)

• servings: 4 servings
• active time: 10 minutes
• total time: 30 minutes

Ingredients

2 Fillets of Sea Bass or any white fish (around 1 1/2 pounds total)

1 Fennel

1/4 tsp Ground Turmeric

1/4 tsp Ground Ginger

1/4 tsp Himalayan Salt

1 sprig Rosemary, finely chopped

2-3 tbsp Extra Virgin Olive Oil

4 sprigs Fresh Oregano (for garnishing)

Directions

Preheat the oven to 350 F.

Wash the fennels. Remove the stems and shred the fennel cores using a grater. Place the shredded fennel in a bowl and combine it with all the other ingredients.

Rinse and tap dry the sea bass or white fish fillets, arrange them in an oiled casserole dish and cover them with a generous amount of the shredded fennel mixture.

Bake your fennel crusted sea bass or white fish for 20 to 25 minutes, sprinkle some fresh oregano on top and enjoy with a side of your favorite vegetables.

Nutrition

• Calories: 523 kcal
• Total Fat: 18 g
• Saturated Fat: 3 g
• Unsaturated Fat: 12 g
• Cholesterol: 360 mg
• Sodium: 487 mg
• Total Carbohydrate: 6 g
• Dietary Fiber: 3 g
• Total Sugars: 1 g
• Protein: 81 g