Lemon Provencal Baked Snapper

Create succulent snapper in just 25 minutes for a super simple entrée. Don''t leave off the lemon!Snapper and tuna are both strong sources of protein and B vitamins. And fennel, a natural digestive agent, helps stop belly bloat.

By Lori Powell
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Ingredients

Directions

  • Preheat oven to 400°. Place 4 (12- x 7-inch) rectangular pieces of parchment paper on a baking sheet.

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  • 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.

  • 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.

Nutrition Facts

Per Serving:
284 calories; fat 3g; saturated fat 1g; mono fatg; poly fat 1g; protein 38g; carbohydrates 25g; fiber 3g; cholesterol 60mg; iron 1mg; sodium 153mg; calcium 110mg.
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