Baked Red Snapper Lo-Cal Dish
Yield
4 servingsPrep
10 minCook
35 minReady
45 minLow in Saturated Fat, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pounds |
red snapper fillets
|
|
| 2 | tablespoons |
lemon juice
|
|
| ¾ | cup |
vegetable juice cocktail
|
|
| ½ | cup |
celery
chopped |
|
| ½ | cup |
onions
chopped |
|
| ¼ | cup |
green bell peppers
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
red snapper fillets
|
|
| 3E+1 | ml |
lemon juice
|
|
| 177 | ml |
vegetable juice cocktail
|
|
| 118 | ml |
celery
chopped |
|
| 118 | ml |
onions
chopped |
|
| 59 | ml |
green bell peppers
chopped |
|
Directions
Thaw fish, if frozen.
Place fish in greased baking dish .
Season with salt and pepper. Drizzle lemon juice over fish.
Bake fish in a 350℉ (180℃). oven for 10 minutes.
Meanwhile, in saucepan combine remaining ingredients.
Simmer, uncovered, 10 minutes.
Remove fish from oven. Drain off all excess liquid.
Pour simmered vegetable sauce over fish.
Return to oven; bake 15 minutes more or until fish flakes easily when tested with a fork, basting with vegetable sauce occasionally.
