Herb-Packed Snapper

30 minutes Prep: 15 minutes Cook: 15 minutes

50 calories per serving view nutrition facts

4 servings suggest servings

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Ingredients

4	each	red snapper fillets
2	teaspoons	bean paste	chinese, hot
1/4	cup	parsley leaves	+ 1 tbsp, chopped
1	tablespoon	chives	chopped
1	tablespoon	flour, all-purpose
12	each	sundried tomatoes	halved
1	tablespoon	olive oil
1 1/2	tablespoons	lemon juice
1/2	ounce	pine nuts
1	clove	garlic	minced

Directions

1. With sharp knife, score skin of fillets several times. Spread bean paste evenly over skin. In small bowl, combine parsley and chives; sprinkle herbs and flour evenly over snapper. Place wax paper over snapper and press down firmly. Set aside.

2. Cover tomatoes with 1/2 cup boiling water for 2 minutes, drain and reserve 1/4 cup liquid. Chop tomatoes and set aside.

3. In large nonstick skillet, heat 1 teaspoon oil. Place snapper in skillet, skin-side down; cook 4 minutes. With spatula, gently turn and cook 3 minutes longer, until cooked through. Remove snapper to plate and keep warm.

4, Stir the lemon juice and remaining 2 teaspoons oil into skillet. Add tomatoes and reserved liquid, pine nuts and garlic; cook 1 minute, until heated through. Spoon sauce evenly over snapper.

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Nutrition Facts

Serving Size 18g

Amount per Serving

Calories 50 80% of calories from fat

	% Daily Value*
Total Fat 4.0g	7%
Saturated Fat 1.0g	3%
Trans Fat 0.0g
Cholesterol 0mg	0%
Sodium 2mg	0%
Total Carbohydrate 3.0g	1%
Dietary Fiber 0.0g	1%
Sugars 0.0g
Protein 1.0g	1%