Italian Red Snapper

Oxmoor House
4 servings (serving size: 1 fillet)


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4 (6-ounce) red snapper fillets
1/4 cup dry white wine or low-sodium chicken broth
1/4 cup lemon juice
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon salt
1/4 teaspoon pepper
4 garlic cloves, minced
1 (14 1/2-ounce) can no-salt-added diced tomatoes, drained


Preheat oven to 350°.

Place fish in an 11- x 7-inch baking dish. Combine wine and next 6 ingredients, stirring well. Pour wine mixture and tomato over fish.

Bake, uncovered, at 350° for 25 minutes or until fish flakes easily when tested with a fork.

Tip: Spoon the flavorful tomato mixture evenly over the fish when you serve


Created date

April 2008

Nutritional Information

Calories 193
Caloriesfromfat 0.0 %
Fat 2.4 g
Satfat 0.5 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 36 g
Carbohydrate 5.4 g
Fiber 0.9 g
Cholesterol 63 mg
Iron 0.0 mg
Sodium 300 mg
Calcium 0.0 mg