Pensicola Red Snapper
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1. 2 big red snapper fillets (about 1 lb)2. Salt and black pepper to taste3. 1/4 cup fresh lemon juice4. 2 Tbsp olive oil5. 1 1/2 tsp garlic, finely chopped (2 cloves)6. 1 tsp dry oregano7. 1 med size tomato
Preheat the oven to 400 degrees. Pat the fish completely dry with paper towel and season on both sides with the salt and black pepper. Cut into 4 serving peices.
Combine the lemon juice, olive oil, garlic and 1/2 tsp oreganoin a shallow dish. Stir lemon juice mixture until ingredients are well blended. Dip each piece of fish in the lemon juice mixture and arrange them, skin side up in a baking dish.
Cyt the tomato crosswise into 1/4-inch slices. Place the tomato slices over the fish and sprinkle with remaining oregano.
Bake in middle of oven for 10-12 minutes, or until fillets flake easily whem pressed gently with a fork. Serve the fillets at once directly from the baking dish.
Makes 4 servings.
Number of Servings: 4
Recipe submitted by SparkPeople user WANTFITIN.
Combine the lemon juice, olive oil, garlic and 1/2 tsp oreganoin a shallow dish. Stir lemon juice mixture until ingredients are well blended. Dip each piece of fish in the lemon juice mixture and arrange them, skin side up in a baking dish.
Cyt the tomato crosswise into 1/4-inch slices. Place the tomato slices over the fish and sprinkle with remaining oregano.
Bake in middle of oven for 10-12 minutes, or until fillets flake easily whem pressed gently with a fork. Serve the fillets at once directly from the baking dish.
Makes 4 servings.
Number of Servings: 4
Recipe submitted by SparkPeople user WANTFITIN.
Nutritional Info Amount Per Serving
- Calories: 190.1
- Total Fat: 5.6 g
- Cholesterol: 57.2 mg
- Sodium: 216.9 mg
- Total Carbs: 1.2 g
- Dietary Fiber: 0.2 g
- Protein: 32.1 g
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