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
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Preheat the oven to 350 degrees F. Prepare an 8-inch square baking dish with nonstick pan spray.
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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.
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Pour half of the sauce on the bottom of the prepared baking dish. Top with the fish fillets and the remaining sauce.
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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 