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Roast Quail With Fennel

Roast Quail With Fennel Recipe

  • 1 large fennel bulb (1 pound), tops trimmed off, cut lengthwise through the core into 1/8-inch-thick slices so the core holds each slice in a whole piece
  • 1 tablespoon olive oil
  • ½ teaspoon kosher salt
  • 2 teaspoons Lemon Zesty Spice Mix (see Notes)
  • 4 whole quails (3 to 4 ounces each), thawed if necessary and butterflied
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 257kcal (13%)
Total Fat 17g (26%)
Saturated Fat 4g (21%)
Cholesterol 83mg (28%)
Total Carbohydrate 4g
Dietary Fiber 2g
Sugars 0g
Protein 22g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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