Red Snapper
Yield
2 servingsPrep
10 minCook
40 minReady
1 hrsLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
red snapper fillets
|
*
|
| 1 | large |
tomatoes
|
|
| 1 | x |
herbs
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
red snapper fillets
|
*
|
| 1 | large |
tomatoes
|
|
| 1 | x |
herbs
|
* |
Directions
Preheat the oven to 450 degrees.
Tear 2 pieces of parchment or aluminum foil, about 12-inch square.
Drizzle some olive oil in center of each square and spread with your fingers.
Set the filets, skin side down, over the olive oil in the foil and season with salt and pepper.
Drizzle more olive oil over fish, then top with tomatoes and then fresh herbs.
Drizzle drops more olive oil and season with salt and pepper.
Wrap, deli style.
Set package on a baking dish or sheet and bake for 30 minutes or until tender.
While snapper is cooking, make orange rice.
