Baked
Red Snapper
Ingredients
1-lb. red snapper fillets, cut into 3-inch cubes
2 teaspoons powdered rosemary
½-tsp. black pepper
2 fresh lemons, peeled and finely diced
¼-cup chopped fresh parsley
Instructions
Sprinkle fish generously with powdered rosemary
and black pepper. Arrange in a nonstick baking pan. Bake at 325 F. 15-220 minutes, or
until fish flakes easily when tested with a fork. Remove to serving plate. Cover with
lemons. Sprinkle with parsley.
Variations: Substitute black cod or monkfish for red snapper.
Approximate
Nutritional Content Per Serving |
| Total calories: 135 |
Percentage of calories from: |
| Protein: 28g |
Protein: 80% |
| Carbohydrates: 3g |
Carbohydrates: 10% |
| Fat: 2g |
Fat: 11% |
| Sodium: 62g |
|
| Yield: 4 servings |
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