Red Snapper with Vegetables

Red Snapper with Vegetables
Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 340.9
  • Total Fat: 11.5 g
  • Cholesterol: 60.0 mg
  • Sodium: 472.3 mg
  • Total Carbs: 25.8 g
  • Dietary Fiber: 3.4 g
  • Protein: 37.7 g

View full nutritional breakdown of Red Snapper with Vegetables calories by ingredient
Submitted by:


Quick, no fuss high protein Red Snapper with frozen
Quick, no fuss high protein Red Snapper with frozen

Number of Servings: 4


    *Red Snapper Filet, 24 oz
    *Birds Eye Steam Fresh Roasted Red Potatoes & Green Beans, 4 serving (2 bags)
    *Extra Virgin Olive Oil, 1 tbsp
    *Margarine, 70% vegetable oil spread, 1 tbsp
    *Garlic, minced, 1 tsp
    *Lemon, 1 serving


I actually prefer no skin on the fish and you can remove it before cooking.


Lay aluminum in a deep cooking pan. Lightly drizzle the olive oil and smooth it on the foil to cover.
Salt and pepper both sides of the snapper and lay it skin down in the pan.
Slice the lemon and place slices on the fish. DO NOT SQUEEZE THE LEMON ON THE FISH!
Mix the margarine and garlic together and gently rub on the flesh of the snapper.
Last, open the bags of frozen vegetables and spread them in the pan. As the butter mixture melts, the veggies will get a nice coating a well.
Bake at 425 F. for 50 minutes or until snapper is white and flaky.

Serving Size: Makes 4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user LIFENPROGRESS.

Rate This Recipe