Ingredients
-
2 tablespoons olive oil
-
½ small onion, diced
-
2 cloves garlic, minced
-
5 whole canned tomatoes, drained and chopped
-
2 tablespoons capers, chopped
-
½ cup sliced black olives, drained
-
¼ teaspoon crushed red pepper flakes
-
½ tablespoon chopped fresh parsley
-
1 pound red snapper fillets
-
1 tablespoon fresh lemon juice
Directions
-
Preheat the oven to 400 degrees F (200 degrees C).
-
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.
-
Spread 1/2 cup sauce in an 11x7-inch baking dish. Arrange snapper fillets in a single layer over sauce. Drizzle fillets with lemon juice, then pour remaining sauce over top.
-
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 (per serving)
| 226 | Calories |
| 10g | Fat |
| 9g | Carbs |
| 25g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 226 | |
| % 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.
