Spanish Snapper Olé

Spanish Snapper Olé
Recipe type: Entrees
Prep time: 
Cook time: 
Total time: 
Serves: 6
An easy to prepare weeknight fish dish with a little snap. Easy to prepare; Low fat; Low calorie.
  • 1½ lbs. red snapper fillets, cut into 6 pieces
  • ¼ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • ¼ teaspoon pepper
  • ¼ teaspoon paprika
  • 1 green bell pepper, sliced into rings
  • 1 large tomato, thinly sliced
  • ¾ cup Garlic Lemon Marinade (comes in 14 oz. bottle)
  • Lemon slices, for garnish (optional)
  1. Spray shallow baking dish with cooking spray.
  2. Arrange fish in baking dish; sprinkle with garlic powder, onion powder, pepper and paprika.
  3. Arrange bell pepper, tomato and onion slices on top of fish; pour marinade over top.
  4. Cover with plastic wrap and refrigerate several hours.
  5. Preheat oven to 375°F. Remove cover and bake 10 to 12 minutes, until fish flakes easily with a fork.
  6. Garnish with lemon slices, if desired.
Nutrition Information
Calories: 144 Fat: 1.7g Carbohydrates: 8g Sodium: 156mg Fiber: 1g Protein: 24g Cholesterol: 42mg


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