Fish topped with a low-fat herb sauce - elegant in its simplicity.
Author: Fresh Finesse
Serves: 4 person(s)
Preparation Time: 10 mins
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)
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.
Serving suggestions are not included in nutritional analysis.
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