Baked Baby Snapper with Tangy Herb Sauce

Baked Baby Snapper with Tangy Herb Sauce

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

Rating:

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Serves: 4 person(s) Change

Preparation Time: 10 mins
Cooking Time: 30 mins

Diabetes-Friendly Recipe Low-Carb Recipe High-Calcium Recipe Dairy-Free Recipe

Ingredients Convert to Imperial

  • 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 425F.

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.

Thanks to Fresh Finesse