Scribd
Upload
44 views1 page

Cooking With Bobby-Bin1-7

This recipe provides instructions for baking red snapper fillets with a zesty tomato sauce. The fish is seasoned with olive oil, salt, and pepper then baked for 25-30 minutes. For the sauce, olive oil and bell peppers are cooked briefly before adding tomatoes, tomato sauce, and fresh herbs. The sauce simmers for 10-15 minutes then is served with the baked fish. Each serving contains about 213 calories, 8 grams of fat, and 20 grams of protein.

Uploaded by

Estefanos Estefanos
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
44 views1 page

Cooking With Bobby-Bin1-7

This recipe provides instructions for baking red snapper fillets with a zesty tomato sauce. The fish is seasoned with olive oil, salt, and pepper then baked for 25-30 minutes. For the sauce, olive oil and bell peppers are cooked briefly before adding tomatoes, tomato sauce, and fresh herbs. The sauce simmers for 10-15 minutes then is served with the baked fish. Each serving contains about 213 calories, 8 grams of fat, and 20 grams of protein.

Uploaded by

Estefanos Estefanos
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
You are on page 1/ 1

baked red snapper with Prep time:

10 minutes
Cook time: 40 minutes

zesty tomato sauce


traditional Mediterranean-style fish with tomatoes and peppers
For fish: 1 Preheat oven to 350 ºF. Rinse fish fillets in cold
12 oz fillets of red snapper or bass, water. Pat dry with paper towels. Coat each fillet
with olive oil and season with salt and pepper.

main dishes
cut into 4 portions (3 oz each)
1 Tbsp olive oil 2 Place fish fillets on a baking sheet, and bake for
½ tsp salt 25–30 minutes or until fish is white and flakes easily
¼ tsp ground black pepper
with a fork in the thickest part (to a minimum
internal temperature of 145 °F).

seafood
For tomato sauce: 3 For sauce, heat olive oil in a medium-sized saucepan.
1 Tbsp olive oil 4 Add bell peppers, and cook gently until they are still
1 red bell pepper, rinsed and cut firm, but tender, about 3–5 minutes.
into ¼-inch sticks
5 Add tomatoes and tomato sauce, and bring to a
1 green bell pepper, rinsed and
cut into ¼-inch sticks
boil over high heat. Reduce heat and simmer for
10–15 minutes or until the tomatoes are soft.
1C canned no-salt-added diced Add oregano, basil, and parsley, and simmer for an
tomatoes
additional 2–3 minutes. Remove sauce from the
2C canned no-salt-added tomato heat and set aside.
sauce
6 When the fish is done (see step 2), remove from the
1 Tbsp fresh oregano, rinsed, dried,
and chopped (or 1 tsp dried)
oven.
1 Tbsp fresh basil, rinsed, dried, and 7 Serve each 3-ounce fillet with 1 cup of sauce.
chopped (or 1 tsp dried)
1 Tbsp fresh parsley, rinsed, dried,
and chopped (or 1 tsp dried) Tip: Delicious served with Pesto Baked Polenta (on page 125).

yield: each serving provides:


4 servings calories 213 total fiber 4g
serving size: total fat 8g protein 20 g
3 oz fillet, 1 C sauce saturated fat 1g carbohydrates 15 g
cholesterol 30 mg potassium 910 mg
sodium 365 mg

deliciously healthy dinners 47

You might also like