Baked Baby Snapper with Tangy Herb Sauce
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.