Pensicola Red Snapper

3.9 of 5 (12)
member ratings
Nutritional Info
  • Servings Per Recipe: 4
  • 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

View full nutritional breakdown of Pensicola Red Snapper calories by ingredient


Full of flavor and light fish dish Full of flavor and light fish dish
Number of Servings: 4


    1. 2 big red snapper fillets (about 1 lb)
    2. Salt and black pepper to taste
    3. 1/4 cup fresh lemon juice
    4. 2 Tbsp olive oil
    5. 1 1/2 tsp garlic, finely chopped (2 cloves)
    6. 1 tsp dry oregano
    7. 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.

Member Ratings For This Recipe

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    1 of 1 people found this review helpful
    Needs more spices than suggested. Tasted kinda bland to me. Healthy, but bland. - 2/13/08

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    1 of 1 people found this review helpful
    This was awesome. Very tasty, great served with steamed broccoli, butternut squash and wild rice!!! - 1/30/08

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    Kind of bland is my assessment too. I will reduce the oil next time and add fresh oregano - 3/3/11

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    Very Good
    Pretty good! Will make it again - 10/15/10

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    Very Good
    easy ingredients, fast prep time, and good flavor. i added a bit extra garlic and lemon juice. i used cherry tomatoes and added cauliflower and served it over parmeasean couscous. delicious and very satisfying. thanks! - 1/24/10