Lemon Provencal Baked Snapper
- 1/2 small thinly sliced fennel bulb, divided
- 1/2 small thinly sliced red onion, divided
- 4 (6-ounce) red snapper or tuna fillets
- 8 slices fresh lemon
- 1/2 cup olive-caper simmer sauce
- 8 fresh tarragon or thyme sprigs
- 2 cups cooked couscous
1. Preheat oven to 400°. Place 4 (12- x 7-inch) rectangular pieces of parchment paper on a baking sheet.
2. Divide half of fennel and red onion evenly among parchment pieces. Top fennel and red onion with fish, remaining fennel and red onion, 2 lemon slices, 2 tablespoons sauce, and 2 tarragon sprigs; fold up, and crimp parchment paper to form a tight pouch.
3. Bake fish, in middle of oven, until cooked through (about 15 minutes). Place parchment packets on serving plates; open carefully to release steam. Serve fish alongside the couscous.
- Prep Time:
- Total Time: Create succulent snapper in just 25 minutes for a super simple entrée. Don''t leave off the lemon!
- Yield: Makes 4 servings (serving size: 1 fillet and 1/2 cup couscous)
|Calories per serving:||284|
|Fat per serving:||3g|
|Saturated fat per serving:||1g|
|Monounsaturated fat per serving:||0.0g|
|Polyunsaturated fat per serving:||1g|
|Protein per serving:||38g|
|Carbohydrate per serving:||25g|
|Fiber per serving:||3g|
|Cholesterol per serving:||60mg|
|Iron per serving:||1mg|
|Sodium per serving:||153mg|
|Calcium per serving:||110mg|
Good to Know
Snapper and tuna are both strong sources of protein and B vitamins. And fennel, a natural digestive agent, helps stop belly bloat.