A Cozy Kitchen · by Adrianna Adarme★ 5.0 (1)
Branzino with Fennel Grapes and Charred Salsa Verde
NUTRITION · PER SERVING40M COOK
CAL 37%·PRO 100%
CARBS 111G60% OF CAL
7G FIBER0G ADDED43G INTRINSIC60G OTHER43G TOTAL SUGAR
FAT 12G15% OF CAL
2G SAT10G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Whole branzino baked with fennel, grapes, and charred salsa verde—a light, flavorful fish dish with sweet and savory notes. The combination of fresh herbs and fruit makes it feel elegant yet simple. Perfect for a summer dinner.
mainamericanfish🍳 skillet🔥 ovendairy freegluten free
View the full recipe on A Cozy Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- 1 handful of fresh Italian parsley (divided)
- 1/2 cup fennel fronds (fronds and stalks reserved for charring)
- 1 tablespoons olive oil
- 1 garlic clove (minced)
- Juice from 1 lemon
- Sea salt
- 1 bulb of fennel (sliced (with fronds removed and reserved for salsa verde))
- 1 yellow onion (sliced)
- 1 fresno chile (sliced)
- 1 bunch of grapes
- 3/4 cup basmati Rice (for serving)
- 1 pound branzino or sea bream (about 1 whole fish, gutted)
At a glance
PER SERVING · TIME 40M
CAL 37%·PRO 100%
CARBS 111G60% OF CAL
7G FIBER0G ADDED43G INTRINSIC60G OTHER43G TOTAL SUGAR
FAT 12G15% OF CAL
2G SAT10G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 25m
- Sodium
- 226mg
- Total sugar
- 43g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1701mg
- Calcium
- 127mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 226MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.