Lemon Provencal Baked Snapper

Lemon Provencal Baked Snapper
Photo: Quentin Bacon
Create succulent snapper in just 25 minutes for a super simple entrée. Don't leave off the lemon!
Makes 4 servings (serving size: 1 fillet and 1/2 cup couscous)


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1/2 small thinly sliced fennel bulb, divided
1/2 small thinly sliced red onion, divided
4 (6-ounce) red snapper or tuna fillets
8 slices fresh lemon
1/2 cup olive-caper simmer sauce
8 fresh tarragon or thyme sprigs
2 cups cooked couscous


Prep: 10 Minutes
Total: 25 Minutes

1. Preheat oven to 400°. Place 4 (12- x 7-inch) rectangular pieces of parchment paper on a baking sheet.

2. Divide half of fennel and red onion evenly among parchment pieces. Top fennel and red onion with fish, remaining fennel and red onion, 2 lemon slices, 2 tablespoons sauce, and 2 tarragon sprigs; fold up, and crimp parchment paper to form a tight pouch.

3. Bake fish, in middle of oven, until cooked through (about 15 minutes). Place parchment packets on serving plates; open carefully to release steam. Serve fish alongside the couscous.

Created date

February 2011

Nutritional Information

Calories 284
Fat 3 g
Satfat 1 g
Monofat 0.0 g
Polyfat 1 g
Protein 38 g
Carbohydrate 25 g
Fiber 3 g
Cholesterol 60 mg
Iron 1 mg
Sodium 153 mg
Calcium 110 mg