Red Snapper With Stewed Vegetables

Nutritiouse and very yummy too!

60 minutes Prep: 25 minutes Cook: 35 minutes

39 calories per serving view nutrition facts

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8	each	new potatoes	quartered, skin on
1	each	yellow squash	cut into half inch slices
1	each	zucchini	cut into half inch slices
1	x	olive oil	as needed
1	clove	garlic	minced
1/2	cup	white wine	dry
2	each	lemons	juice
1 1/2	cups	chicken stock, fat-free
1	each	sweet bell pepper	(any color), roasted, peeled, seeded, and cut into 1/4 inch strips
1	bunch	chives	chopped
1	bunch	tarragon	chopped
4	each	red snapper fillets	skin on, 5 oz each

Sauté the potatoes, squash, and zucchini, in olive oil for 4 minutes.

Add the garlic and sauté one more minute.

Add the wine, lemon juice, stock, salt and pepper.

Bring to a boil and then simmer for 30 minutes or until the vegetables are soft.

Add the bell pepper about five minutes before the vegetables are done and the chives and tarragon one minute before.

Season both sides of the snapper fillets with salt and pepper.

Heat another skillet with olive oil and sear the snapper, skin side down, for three minutes or until crisp.

Flip it and sauté for another five minutes or until the fish reaches an internal temperature of 140 degrees.

Place the stewed vegetables in a bowl with the fish fillets on top.

Serving Size 140g

Amount per Serving

Calories 39 21% of calories from fat