Directions:
- Preheat an oven to 350°F (180°C).
- Place the snapper fillets in a shallow glass baking dish and top with the lemon juice and pepper.
- Heat the oil in a large nonstick frying pan over medium heat. Add the scallion and garlic and sauté, stirring frequently, for 2 minutes. Add the drained tomatoes, olives, capers, anchovies, basil, oregano and bay leaf. Bring to a boil, reduce the heat to low and simmer for 5 minutes.
- Pour the sauce over the fillets and top with the chopped or dried parsley. Cover with aluminum foil and bake until the fish just separates when pressed with a fork, about 30 minutes. Remove and discard the bay leaf.
- To serve, divide among 4 individual plates. Top each with a lemon wedge and a parsley sprig.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 884.34 Kcal (3703 kJ) | ||
| Calories from fat | 231.97 Kcal | ||
| % Daily Value* | |||
| Total Fat | 25.77g | 40% | |
|---|---|---|---|
| Cholesterol | 148.42mg | 49% | |
| Sodium | 2422.55mg | 101% | |
| Potassium | 667.87mg | 14% | |
| Total Carbs | 69.08g | 23% | |
| Sugars | 34.74g | 139% | |
| Dietary Fiber | 8.9g | 36% | |
| Protein | 88.38g | 177% | |
| Vitamin C | 13mg | 22% | |
| Iron | 0.5mg | 3% | |
| Calcium | 68.3mg | 7% | |
| Amount Per 100 g | |||
| Calories | 370.02 Kcal (1549 kJ) | ||
| Calories from fat | 97.06 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.78g | 40% | |
|---|---|---|---|
| Cholesterol | 62.1mg | 49% | |
| Sodium | 1013.63mg | 101% | |
| Potassium | 279.45mg | 14% | |
| Total Carbs | 28.9g | 23% | |
| Sugars | 14.53g | 139% | |
| Dietary Fiber | 3.72g | 36% | |
| Protein | 36.98g | 177% | |
| Vitamin C | 5.4mg | 22% | |
| Iron | 0.2mg | 3% | |
| Calcium | 28.6mg | 7% | |
* 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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