Italian Red Snapper

Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 136
  • Calories from fat: 11%
  • Fat: 1.6g
  • Saturated fat: 0.3g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 24.1g
  • Carbohydrate: 5.7g
  • Fiber: 0.6g
  • Cholesterol: 42mg
  • Iron: 0.0mg
  • Sodium: 229mg
  • Calcium: 0.0mg

Ingredients

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

Preparation

  1. Place fish in an 11- x 7- x 1 1/2-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.
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