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Baked Snapper With Tomatoes and Capers

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Baked Snapper With Tomatoes and Capers Recipe
Nutrition Facts*
Serving Size
14 Recipe
Servings Per Recipe
4
Amount Per Serving
Calories
412
Calories from Fat
54
% Daily Value
Total Fat
6g
9%
Saturated Fat
1g
5%
Trans Fat
0g
Cholesterol
42mg
14%
Sodium
584mg
24%
Total Carbohydrates
60g
20%
Dietary Fiber
7g
28%
Sugars
11g
Protein
33g
Calcium
37mg
4%

Number of servings: 4

Calories per serving: 412

Preparation time: 20 min

Total time: 40 min

Ingredients

Nonstick cooking spray

1 tbsp olive oil

4 garlic cloves, minced

12 cup chopped onion

1 cup thinly sliced green bell pepper

2 (14 12-oz) cans diced tomatoes, no salt added, drained and liquid reserved

1 tsp oregano

12 tsp salt-free Mrs. Dash† Lemon Pepper Seasoning Blend

1 tbsp flour

14 cup capers, drained

1 lb red snapper fillets

8 oz whole-wheat fettuccine pasta, cooked according to directions without salt or fat

14 cup chopped fresh parsley

Directions

Preheat oven to 375°F.

1. Spray a large skillet with nonstick cooking spray. Place the skillet over medium-high heat and add olive oil. When oil is hot, add garlic and onion. Sauté 1 minute.

2. Add bell pepper and sauté 1 minute.

3. Add tomatoes, oregano, and salt-free seasoning. Bring to a boil. Cover. Reduce heat to simmer and cook 5 minutes.

4. In a small bowl, combine the reserved tomato juice with flour. Mix well.

5. Add flour mixture and capers to the skillet. Cover and simmer 3 minutes longer.

6. Spray a baking dish with nonstick cooking spray. Place the snapper fillets in the dish.

7. Spoon sauce over fish and cover with foil. Bake 15 to 18 minutes or until fish flakes easily with a fork. Serve over hot pasta. Top with parsley.

Makes 4 servings.

†Other brands listed are the trademarks of their respective owners and are not trademarks of Merck Sharp & Dohme Corp., a subsidiary of Merck & Co., Inc.
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