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Lemon Provencal Baked Snapper

Photo: Quentin Bacon
Prep time 10 mins
Total time 25 mins
Yield Makes 4 servings (serving size: 1 fillet and 1/2 cup couscous)
Create succulent snapper in just 25 minutes for a super simple entrée. Don't leave off the lemon!

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

Nutrition 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

How to Make It

  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.

Cook's Notes

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.