Directions:
- Preheat oven to 350°F.
- In a lightly greased baking pan, spread 1-1/2 cups of parsley.
- Arrange red snapper fillets on top of parsley.
- Combine onion, garlic, tomato juice, white wine and remaining parsley; spread over the snapper.
- Arrange the tomato slices on top of parsley mixture.
- Sprinkle with lemon juice.
- Bake uncovered for 45 minutes to 1 hour, or until snapper is opaque and flakes when tested with fork.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 291.14 Kcal (1219 kJ) | ||
| Calories from fat | 23.18 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.58g | 4% | |
|---|---|---|---|
| Cholesterol | 83.9mg | 28% | |
| Sodium | 169.13mg | 7% | |
| Potassium | 1321.04mg | 28% | |
| Total Carbs | 9.77g | 3% | |
| Sugars | 4.49g | 18% | |
| Dietary Fiber | 1.87g | 7% | |
| Protein | 49.42g | 99% | |
| Vitamin C | 63mg | 105% | |
| Iron | 1.8mg | 10% | |
| Calcium | 133mg | 13% | |
| Amount Per 100 g | |||
| Calories | 74.1 Kcal (310 kJ) | ||
| Calories from fat | 5.9 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.66g | 4% | |
|---|---|---|---|
| Cholesterol | 21.35mg | 28% | |
| Sodium | 43.05mg | 7% | |
| Potassium | 336.24mg | 28% | |
| Total Carbs | 2.49g | 3% | |
| Sugars | 1.14g | 18% | |
| Dietary Fiber | 0.48g | 7% | |
| Protein | 12.58g | 99% | |
| Vitamin C | 16mg | 105% | |
| Iron | 0.5mg | 10% | |
| Calcium | 33.8mg | 13% | |
* 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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