Fennel Grilled Fish

Servings 4 servings


  • 4 tablespoons olive oil divided
  • 1 pounds whole fish about 2(salmon, trout, sea bass, etc.) or 4 fillets
  • Sea salt and freshly ground black pepper to taste
  • 1 1/2 teaspoons dried rosemary crushed
  • 1 teaspoon fennel seeds
  • 6 sprigs fresh parsley snipped
  • 2 cloves garlic minced


  • Preheat oven to “broil”.
  • Coat a 9- x 13-inch METAL baking pan with 1 tablespoon of olive oil.
  • If using a whole fish, wash it and pat it dry then cut several 1/4-inch slits across the body; season with salt and pepper to taste.
  • In a small bowl, combine rosemary, fennel seeds, parsley, remaining 3 tablespoons of olive oil and the garlic. Fill the slits in the fish with this herb mixture. If using fillets, rub the mixture into the tops.
  • Broil for 10 minutes or until fish flakes easily when tested with a fork.


LC SERVING SUGGESTION: Steamed green beans and a big green salad.
SERVING SUGGESTION: Steamed baby red potatoes tossed with a little butter and chopped parsley.
KOSHER: No changes necessary.
GLUTEN FREE: No changes necessary.
NUTRITION: Per Serving: 157 Calories; 14g Fat; 3g Protein; 7g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 96mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 2 1/2 Fat. Points: 4
Tried this recipe?Let us know how it was!