Snapper Fillet with Creamed Spinach and Tomatoes
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 208.8
- Total Fat: 2.9 g
- Cholesterol: 55.6 mg
- Sodium: 298.3 mg
- Total Carbs: 8.3 g
- Dietary Fiber: 2.7 g
- Protein: 37.2 g
View full nutritional breakdown of Snapper Fillet with Creamed Spinach and Tomatoes calories by ingredient
Introduction
This goes great with Roasted potatoes and chilled lemonade on a warm summer day.This goes great with Roasted potatoes and chilled lemonade on a warm summer day.
Number of Servings: 4
Ingredients
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12 cups spinach
4oz cream cheese
2 cloves garlic, minced
Salt and red pepper flakes to taste
1 pound grouper or red snapper fillets
4 small plum tomatoes, sliced
Directions
Preheat oven to 400 degrees F. Prepare 4 pieces of parchment paper or aluminum foil.
Trim and thoroughly wash spinach. Place spinach, with water still clinging to its leaves, into a large pot and cover. Steam the spinach over medium-high heat, stirring occasionally, until just wilted, about 5 minutes. Remove immediately and drain. When cool enough to handle, press out excess liquid. Chop and place in a small bowl. Stir in garlic and cream cheese.
Place one quarter of the creamed spinach in the center of one half of each opened paper heart. Lay a grouper or snapper fillet over the creamed spinach and arrange tomato slices over the fillet.
Seal the packages and place them on a baking sheet sprayed with cooking spray. Bake for 10 to 12 minutes, or until the packages are puffed. (You may want to open one package to check that the fish is opaque.) Transfer the packages to individual plates; let each diner open his or her own package.
Yield: 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user JOY2DAY.
Trim and thoroughly wash spinach. Place spinach, with water still clinging to its leaves, into a large pot and cover. Steam the spinach over medium-high heat, stirring occasionally, until just wilted, about 5 minutes. Remove immediately and drain. When cool enough to handle, press out excess liquid. Chop and place in a small bowl. Stir in garlic and cream cheese.
Place one quarter of the creamed spinach in the center of one half of each opened paper heart. Lay a grouper or snapper fillet over the creamed spinach and arrange tomato slices over the fillet.
Seal the packages and place them on a baking sheet sprayed with cooking spray. Bake for 10 to 12 minutes, or until the packages are puffed. (You may want to open one package to check that the fish is opaque.) Transfer the packages to individual plates; let each diner open his or her own package.
Yield: 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user JOY2DAY.