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RECIPE
9 INGREDIENTS7 STEPS1HR

Mediterranean Baked Fennel

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The Fit Mediterranean

Daniela grew up in Italy, learning her passion for cooking and culinary secrets from her grandmother. Today she teaches and blogs in Shanghai.
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Spice up some fresh fennel with all the mediterranean flavors!
1HR
Total Time

The Fit Mediterranean

Daniela grew up in Italy, learning her passion for cooking and culinary secrets from her grandmother. Today she teaches and blogs in Shanghai.
GO TO BLOG

Ingredients

US / METRIC
Servings:
4
Serves 4
2 bulbs
3 1/2 Tbsp
2 Tbsp
Breadcrumbs
1 Tbsp
Small  Capers
3 Tbsp
Extra-Virgin Olive Oil , divided
to taste
Salt and Pepper
1 Tbsp
Dried Oregano , divided

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Nutrition Per Serving

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CALORIES
245
FAT
15.8 g
PROTEIN
6.4 g
CARBS
22.0 g

Cooking Instructions

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Step 1
Preheat your oven to 355 degrees F (180 degrees C).
Step 2
Wash and cut the Tomatoes on the Vine (8) in half. Season with Salt and Pepper (to taste), Dried Oregano (1/2 tablespoon), and Extra-Virgin Olive Oil (1 tablespoon)
Step 3
Bake at 355 degrees F (180 degrees C) for 20-25 minutes.
Step 4
Wash and slice the Fennel Bulb (2 bulb) into slices which at not too thick, about 1/2-inch (1cm).
Step 5
Mix the sliced fennel with Extra-Virgin Olive Oil (1 1/2 tablespoon), Capers (1 tablespoon), Kalamata Olives (40 gram), Salt and Pepper (to taste).
Step 6
Add the tomatoes and sprinkle the top with the Grated Parmesan Cheese (50 gram) and Breadcrumbs (2 tablespoon). Drizzle the top with the remaining Extra-Virgin Olive Oil (1/2 tablespoon), and Dried Oregano (1/2 tablespoon).
Step 7
Bake in pre-heated oven at 355 degrees F (180 C) for about 30 minutes. Serve them warm!

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Nutrition Per Serving
Calories
245
% Daily Value*
Fat
15.8 g
20%
Saturated Fat
3.9 g
20%
Trans Fat
0.1 g
--
Cholesterol
10.8 mg
4%
Carbohydrates
22.0 g
8%
Fiber
7.0 g
25%
Sugars
7.5 g
--
Protein
6.4 g
13%
Sodium
578.9 mg
25%
Vitamin D
0.1 µg
0%
Calcium
186.3 mg
14%
Iron
1.5 mg
8%
Potassium
524.7 mg
11%
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