Directions:
- In a bowl, combine the parsley, oregano, red pepper and salt, then.
- Spread this mixture onto both sides of the snapper fillets, pressing it in.
- Lightly. Heat the olive oil in a saute pan until very hot, then briefly saute.
- The fish on both sides. Add the garlic to caramelize. Transfer the fish to a.
- Preheated 425 degree oven for 7-8 minutes.
- In the saute pan, combine the tomato, wine and fish stock, heating until it.
- Bubbles. Serve the fillets on warmed dinner plates, with a generous 1/4 cup.
- Of sauce ladled over each side.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 216.24 Kcal (905 kJ) | ||
| Calories from fat | 134.42 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.94g | 23% | |
|---|---|---|---|
| Cholesterol | 11.07mg | 4% | |
| Sodium | 259.32mg | 11% | |
| Potassium | 308.89mg | 7% | |
| Total Carbs | 3.99g | 1% | |
| Sugars | 1.15g | 5% | |
| Dietary Fiber | 0.58g | 2% | |
| Protein | 7.55g | 15% | |
| Vitamin C | 5.9mg | 10% | |
| Iron | 0.4mg | 2% | |
| Calcium | 36.5mg | 4% | |
| Amount Per 100 g | |||
| Calories | 119.02 Kcal (498 kJ) | ||
| Calories from fat | 73.98 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.22g | 23% | |
|---|---|---|---|
| Cholesterol | 6.09mg | 4% | |
| Sodium | 142.73mg | 11% | |
| Potassium | 170.02mg | 7% | |
| Total Carbs | 2.2g | 1% | |
| Sugars | 0.63g | 5% | |
| Dietary Fiber | 0.32g | 2% | |
| Protein | 4.16g | 15% | |
| Vitamin C | 3.3mg | 10% | |
| Iron | 0.2mg | 2% | |
| Calcium | 20.1mg | 4% | |
* 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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