Directions:
- 1. In a nonstick frying pan, toast the almonds over medium heat. Set aside.
- 2. Warm the olive oil and butter in the frying pan. Add the snapper skin-side up. Season with salt and pepper. Cook 4 minutes on each side. Transfer the fish to a warm serving plate and cover loosely with foil.
- 3. Add the lemon juice to the pan and whisk to blend with the pan juices. Pour over fillets, add the chopped parsley, and sprinkle with the toasted almonds. Serve immediately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 440.42 Kcal (1844 kJ) | ||
| Calories from fat | 221.51 Kcal | ||
| % Daily Value* | |||
| Total Fat | 24.61g | 38% | |
|---|---|---|---|
| Cholesterol | 95.93mg | 32% | |
| Sodium | 147.94mg | 6% | |
| Potassium | 1071.76mg | 23% | |
| Total Carbs | 3.89g | 1% | |
| Sugars | 0.98g | 4% | |
| Dietary Fiber | 2.04g | 8% | |
| Protein | 49.88g | 100% | |
| Vitamin C | 14.3mg | 24% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 1mg | 6% | |
| Calcium | 124.6mg | 12% | |
| Amount Per 100 g | |||
| Calories | 170.89 Kcal (715 kJ) | ||
| Calories from fat | 85.95 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.55g | 38% | |
|---|---|---|---|
| Cholesterol | 37.22mg | 32% | |
| Sodium | 57.4mg | 6% | |
| Potassium | 415.85mg | 23% | |
| Total Carbs | 1.51g | 1% | |
| Sugars | 0.38g | 4% | |
| Dietary Fiber | 0.79g | 8% | |
| Protein | 19.35g | 100% | |
| Vitamin C | 5.6mg | 24% | |
| Iron | 0.4mg | 6% | |
| Calcium | 48.3mg | 12% | |
* 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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