Recipe Details

Red Snapper with Tomato-Basil Sauce

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Number of Servings: 4

Serving Size: 1 filet plus 1/2 cup sauce

Snapper or any other mild, lean white fish works—tasty!

Name: Amount:
snapper filets 4 oz each, rinsed and patted dry 4
salt (divided use) 0.50 tsp
black pepper 0.13 tsp
grape tomatoes, quartered (2 cups total) 1 pint
chopped fresh basil 2 Tbsp
crumbled, reduced-fat, sun-dried tomato and basil feta cheese 2 oz
1:

Preheat oven to 400°F. Line a baking sheet with foil and coat with nonstick cooking spray.

 2:

Arrange the filets on the foil about 2 inches apart. Sprinkle them evenly with 1/4 teaspoon salt and the pepper.

 3:

Bake 12 to 15 minutes or until the filets are opaque in the center.

 4:

Combine the tomatoes, basil, and 1/4 teaspoon salt in a small saucepan.

 5:

Cook mixture over medium high heat for 2 minutes or until the tomatoes are limp.

 6:

Place the filets on a serving platter, spoon the tomatoes evenly over the filets, and sprinkle each with feta.
Nutritional Information (per serving)
Calories 156
Calories from Fat 32
Total Fat 4g
Saturated Fat 2g
Cholesterol 46mg
Sodium 540mg
Potassium n/a
Carbohydrates 3g
Dietary Fiber 1g
Sugars 2g
Protein 27g
Vitamin A n/a
Vitamin C n/a
Calcium n/a
Iron n/a
Folic Acid n/a
Dietary Exchange 3 Lean Meat
For More Recipes:
4-Ingredient Diabetes Cookbook, The book cover

4-Ingredient Diabetes Cookbook, The

Nancy S. Hughes

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