Fish and Shellfish: Fish Dishes: Baked Baby Snapper with Tangy Herb Sauce

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

Author: Fresh Finesse
Date: February 28, 2008

Serves: 4 person(s)

Preparation Time: 10 mins
Cooking Time: 30 mins

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 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.

Nutritional Information
(Per Serving)

Calories:298 cals
Kilojoules:1,244 kJ
Fat:4.6 g
Carbohydrates:5.1 g
Protein:54.5 g
Cholesterol:93.0 mg
Sodium:296 mg
Saturated Fat:1.0 g
Fiber:0.2 g
Calcium:208.0 mg
Total Sugars:4.7 g

Copyright © 1996-2014 CalorieKing Wellness Solutions, Inc.