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Italian Red Snapper

Italian Red Snapper

Oxmoor House MARCH 2006

  • 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

Preparation

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

it.

Nutritional Information

Amount per serving
  • Calories: 193
  • Calories from fat: 0.0%
  • Fat: 2.4g
  • Saturated fat: 0.5g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 36g
  • Carbohydrate: 5.4g
  • Fiber: 0.9g
  • Cholesterol: 63mg
  • Iron: 0.0mg
  • Sodium: 300mg
  • Calcium: 0.0mg
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Italian Red Snapper Recipe

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