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Italian Red Snapper

Yield 4 servings (serving size: 1 fillet)

Ingredients

  • 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

Nutrition 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

How to Make It

  1. Preheat oven to 350°.

  2. 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.

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

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

  5. it.

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