Baked Baby Snapper with Tangy Herb Sauce 

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Serves: 4 person(s)

Preparation Time: 10 mins
Cooking Time: 30 mins

Fish topped with a low-fat herb sauce - elegant in its simplicity.

Ingredients:

2 Tbsp chopped fresh herbs, such as thyme, chives, parsley or basil (for sauce)

1 cup nonfat plain yogurt

1 tsp lemon juice

1 pinch freshly ground black pepper, to taste

1 Tbsp Dijon mustard

3 whole baby snapper (2 - 3 snapper, about 35 oz total)

1 tsp oil

1 Tbsp fresh basil or thyme (for snapper)

Directions:

Preheat oven to 425ºF.

TANGY HERB SAUCE: Combine chopped sauce herbs, yogurt, lemon juice, black pepper, and mustard in a jar. Shake well to mix. Refrigerate until ready to use.

SNAPPER: Make 2 or 3 cuts across each side of each whole fish in the thickest part. Lightly brush fish with oil. Sprinkle snapper with fresh herbs and place in a large baking dish.

Bake uncovered in preheated oven for about 25 to 30 minutes or until the flesh flakes. Transfer fish to serving plate. Serve with tangy herb sauce.

Variations:

Serve with crisp green salad and oven baked potato wedges, if desired.

Serving suggestions are not included in nutritional analysis.

Author:

Fresh Finesse
Fresh Finesse