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Roast Quail With Fennel
- 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
Directions:View on Cookstr
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|Amount Per Serving|
|Calories 257kcal (13%)|
|Total Fat 17g (26%)|
|Saturated Fat 4g (21%)|
|Cholesterol 83mg (28%)|
|Total Carbohydrate 4g|
|Dietary Fiber 2g|
|* 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.|