BAKED RED SNAPPER Recipe
BAKED RED SNAPPER
1 Tbsp. Olive oil (divided into 3 tsp.)
4 8oz red snapper fillets
1 medium onion, thinly sliced into rings
2 plum tomatoes, thinly sliced or chopped
1 green bell pepper, seeded and thinly sliced
Preheat oven to 375. Brush a 13x9 inch baking dish with 1 tsp of the oil. Arrange fish fillets in the dish.
Brush with the remaining 2 tsp. of oil. Arrange onion, tomatoes, and green pepper over the fish.
Cover dish with foil. Bake until fish flakes easily with a fork, about 20 minutes.
Makes 4 servings, 6 points per serving
This works for any fish. For fish like salmon, you won't need the oil. DH didn't know he liked fish until I
started making it this way. You can also substitute spoonfuls of salsa for the vegetables. Gives it a
new tangy taste.