Baked Snapper with Tomato-Orange Sauce

Baked Snapper with Tomato-Orange Sauce Recipe
Becky Luigart-Stayner; Melanie J. Clarke
Serve this dish with a side of couscous to capture the sauce.


4 servings (serving size: 1 fillet and 1 cup sauce)

Recipe from

Cooking Light

Nutritional Information

Calories 246
Caloriesfromfat 15 %
Fat 4.2 g
Satfat 0.7 g
Monofat 1.4 g
Polyfat 1.2 g
Protein 37.3 g
Carbohydrate 14.9 g
Fiber 2.9 g
Cholesterol 63 mg
Iron 1.5 mg
Sodium 278 mg
Calcium 77 mg


3 cups chopped red tomato (about 2 pounds)
2 cups chopped yellow tomato (about 1 1/2 pounds)
1/2 cup chopped onion
1/4 cup dry white wine
1 teaspoon grated orange rind
1/4 cup fresh orange juice
1/8 teaspoon ground turmeric
2 garlic cloves, minced
4 (6-ounce) red snapper, grouper, or other firm white fish fillets
1 teaspoon olive oil
1/4 teaspoon salt
1/8 teaspoon black pepper


Preheat oven to 400°.

Combine first 8 ingredients in an 11 x 7-inch baking dish. Bake at 400° for 20 minutes. Arrange fish on top of tomato mixture. Drizzle with oil; sprinkle with salt and pepper. Cover with foil; bake 20 minutes or until fish flakes easily when tested with a fork.