Lemon Provencal Baked Snapper

 Recipe
Create succulent snapper in just 25 minutes for a super simple entrée. Don't leave off the lemon!

Yield:

Makes 4 servings (serving size: 1 fillet and 1/2 cup couscous)

Recipe Time

Prep: 10 Minutes
Total: 25 Minutes

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

Ingredients

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

Preparation

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.

Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Lori Powell,

March 2011
My Notes

Only you will be able to view, print, and edit this note.

Add Note