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Red Snapper With Vegetable Sauce

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  Chopped onion 1 Cup (16 tbs)
  Chopped celery 1⁄2 Cup (8 tbs)
  Chopped green pepper 1⁄2 Cup (8 tbs)
  Chopped carrot 1⁄2 Cup (8 tbs)
  Garlic 1 Clove (5 gm), minced
  Cooking oil 2 Tablespoon
  Canned tomatoes 28 Ounce, cut up (1 Can)
  Dry white wine 3⁄4 Cup (12 tbs)
  Snipped dill 2 Tablespoon
  Snipped parsley 1 Tablespoon
  Red snapper 5 Pound, dressed, head and tail left on
  Lemon juice 2 Tablespoon
  Cooking oil 1 Tablespoon

In saucepan cook onion, celery, green pepper, carrot, and garlic in oil for 5 minutes.
Add undrained tomatoes, wine, dill, parsley, and 1 teaspoon salt.
Simmer, covered, 15 minutes.
Mean while, drizzle inside of fish with lemon juice; sprinkle with salt and pepper.
Place fish in a large baking pan; brush with cooking oil.
Pour sauce over fish.
Cover with foil.
Bake at 350° for 45 minutes.
Remove foil; continue baking till fish flakes easily when tested with a fork, 10 to 15 minutes more.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2987 Calories from Fat 425

% Daily Value*

Total Fat 78 g119.6%

Saturated Fat 13.7 g68.5%

Trans Fat 0 g

Cholesterol 839.2 mg279.7%

Sodium 2931.6 mg122.2%

Total Carbohydrates 96 g32%

Dietary Fiber 23.1 g92.2%

Sugars 15.2 g

Protein 463 g925.9%

Vitamin A 407% Vitamin C 342.7%

Calcium 137.6% Iron 119.4%

*Based on a 2000 Calorie diet

Red Snapper With Vegetable Sauce Recipe