Recipe Details
Ingredients
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2tablespoonsolive oil
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½smallonion, diced
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2clovesgarlic, minced
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5whole canned tomatoes, drained and chopped
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2tablespoonscapers, chopped
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½cupsliced black olives, drained
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¼teaspooncrushed red pepper flakes
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½tablespoonchopped fresh parsley
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1poundred snapper fillets
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1tablespoonfresh lemon juice
Cooking Directions
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Preheat the oven to 400 degrees F (200 degrees C).
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In a medium skillet, heat olive oil. Add onion and sauté until tender, about 5 minutes. Add garlic and sauté for 1 minute. Stir in tomatoes, capers, olives, pepper flakes, and parsley. Bring to a boil, then simmer for 10 minutes.
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Spread 1/2 cup sauce in an 11×7-inch baking dish. Arrange snapper fillets in a single layer over sauce. Drizzle fillets with lemon juice, then pour remaining sauce over top.
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Bake in the preheated oven for 15 minutes for 1/2-inch thick fillets, or 30 minutes for 1-inch thick fillets. Baste once with the sauce while baking. Snapper is done when it flakes easily with a fork.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe4 | |
| Calories226 | |
| % Daily Value * | |
| Total Fat 10g |
13% |
| Saturated Fat 2g |
8% |
| Cholesterol 42mg |
14% |
| Sodium 555mg |
24% |
| Total Carbohydrate 9g |
3% |
| Dietary Fiber 2g |
9% |
| Total Sugars 4g |
|
| Protein 25g |
50% |
| Vitamin C 19mg |
21% |
| Calcium 103mg |
8% |
| Iron 2mg |
13% |
| Potassium 767mg |
16% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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Dish Photos
