Directions:
- Preheat oven to 425 degrees.
- Pat dry filets, season with salt and pepper. Spray a baking dish with canola oil. Spread evenly about 1/2 cup of the marinara. Sprinkle diced peppers and onions. Layer snapper filets on top. Spread remaining marinara evenly over the filets to cover. Sprinkle to taste garlic salt and Italian seasoning. Sprinkle top with parmesan.
- Bake for 20 to 25 minutes (sauce will be bubbly and parmesan will be lightly browned).
- Let sit for 5 to 10 minutes and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 237.98 Kcal (996 kJ) | ||
| Calories from fat | 75.41 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.38g | 13% | |
|---|---|---|---|
| Cholesterol | 115.66mg | 39% | |
| Sodium | 527.63mg | 22% | |
| Potassium | 753.78mg | 16% | |
| Total Carbs | 7.48g | 2% | |
| Sugars | 5.32g | 21% | |
| Dietary Fiber | 1.66g | 7% | |
| Protein | 30.35g | 61% | |
| Vitamin C | 15.6mg | 26% | |
| Vitamin A | 0.4mg | 14% | |
| Iron | 1.2mg | 7% | |
| Calcium | 196.1mg | 20% | |
| Amount Per 100 g | |||
| Calories | 110.93 Kcal (464 kJ) | ||
| Calories from fat | 35.15 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.91g | 13% | |
|---|---|---|---|
| Cholesterol | 53.91mg | 39% | |
| Sodium | 245.94mg | 22% | |
| Potassium | 351.36mg | 16% | |
| Total Carbs | 3.48g | 2% | |
| Sugars | 2.48g | 21% | |
| Dietary Fiber | 0.77g | 7% | |
| Protein | 14.14g | 61% | |
| Vitamin C | 7.3mg | 26% | |
| Vitamin A | 0.2mg | 14% | |
| Iron | 0.6mg | 7% | |
| Calcium | 91.4mg | 20% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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