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Roasted Snapper with Tomato Relish

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Submitted by no1tealady

YIELD

6 servings

PREP

15 min

COOK

15 min

READY

30 min

Ingredients

2 3E+1
TABLESPOONS ML TAPENADE *
1 15
TABLESPOON ML DIJON MUSTARD
6 6
EACH EACH RED SNAPPER FILLETS
skinned *
2 2
EACH EACH TOMATOES
seeded, diced
2 3E+1
TABLESPOONS ML BASIL
fresh, chopped

Directions

In cup, combine tapenade and mustard; mix well.

Preheat oven to 500 degrees F. Grease jellyroll pan.

Fold ends of fillets under so each fillet forms a square; place in pan.

Spread tapenade mixture over fillets; bake 15 minutes or until cooked through.

Meanwhile, in medium bowl, combine tomatoes, basil and ¼ teaspoon each salt and pepper.

Spoon over fillets.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 45g (1.6 oz)
Amount per Serving
Calories 9 19% from fat
 % Daily Value *
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 30mg 1%
Total Carbohydrate 1g 1%
Dietary Fiber 1g 3%
Sugars g
Protein 1g
Vitamin A 9% Vitamin C 9%
Calcium 1% Iron 1%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium
 
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