Red Snapper Provencal

[b-man]

Red Snapper Provencal


Garlic, tomatoes, and olive oil — the trademarks of Provencal cooking — invigorate the sweet delicate flavor of red snapper in this delightful recipe.

Number of Servings: 4
Serving Size: 3-1/2 oz. fish

Ingredients:

chopped onion - 1
garlic cloves, minced - 2
olive oil - 1 tbsp
zucchini, cut into thin strips - 1
tomatoes, diced and seeded - 2
tomato paste - 2 tbsp
chopped fresh parsley - 2 tsp
basil - 2 tsp
oregano 2 tsp ---
thyme, fresh chopped - 1 tsp
salt - 1/4 tsp
pepper, ground black - 1/8 tsp
red snapper fillets, thawed if frozen - 1 lb

1. Preheat the oven to 350 degrees F. Prepare an 8-inch square baking dish with nonstick pan spray.

2. Saute the onion and garlic in oil in a nonstick skillet for 5 minutes, or until soft. Stir in zucchini, tomatoes, tomato paste, parsley, basil, oregano, thyme and seasonings. Simmer for 10 to 15 minutes.

3. Pour half of the sauce on the bottom of the prepared baking dish. Top with the fish fillets and the remaining sauce.

4. Cover with foil and bake for 20 to 25 minutes, or until the fish flakes with a fork.

Exchanges Per Serving

2 Vegetable
3 Meat Very Lean
1/2 Fat monounsaturated

Nutrition Information

Amount per serving
Calories 186
Calories from Fat 48
Total Fat 5 g
Saturated Fat 1 g
Cholesterol 42 mg
Sodium 234 mg
Total Carbohydrate 10 g
Dietary Fiber 2 g
Sugars 5 g
Protein 25 g

B-man