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Fennel Snapper in Parchment - Giada
Ingredients
  • 1 small bulb fennel, halved, cored and thinly sliced
  • 1 small bunch Tuscan kale, thinly sliced
  • 4 tablespoons extra-virgin olive oil
  • 1 ½ teaspoons kosher salt
  • 2 oranges, unpeeled and thinly sliced into 12 slices
  • Four 6-ounce skinless snapper fillets or other flaky fish
  • ½ teaspoon fennel pollen or ground fennel seed
Note: Ingredients may have been altered from the original.
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