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Lemon Provencal Baked Snapper

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

Health MARCH 2011

  • Yield: Makes 4 servings (serving size: 1 fillet and 1/2 cup couscous)
  • Prep time:10 Minutes
  • Total:25 Minutes


  • 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


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.


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.

Nutritional Information

Amount per serving
  • Calories: 284
  • Fat: 3g
  • Saturated fat: 1g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 1g
  • Protein: 38g
  • Carbohydrate: 25g
  • Fiber: 3g
  • Cholesterol: 60mg
  • Iron: 1mg
  • Sodium: 153mg
  • Calcium: 110mg

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Lemon Provencal Baked Snapper recipe