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Red Snapper In Eggplant Sauce

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  Eggplants 1 , peeled and sliced into thin rounds (Aubergine)
  Garlic 1 Clove (5 gm), quartered
  Fresh lemon juice 4 Tablespoon
  Sour cream 4 Tablespoon (Crme Fraiche)
  Egg 1
  Salt To Taste
  Pepper To Taste
  Red snapper fillets 4

Put the garlic and eggplant (aubergine) in a casserole.
Cover and microwave on HIGH for 12 minutes.
Leave to stand for 5 minutes.
Drain the eggplant (aubergine) slices.
Puree in a food processor, gradually adding 2 (1) tablespoons of lemon juice, 3 (2) tablespoons of sour cream (creme fraiche), the egg and salt and pepper to taste.
When the eggplant (aubergine) puree is smooth and creamy, spread over the base of a serving dish.
Rinse the fish fillets under plenty of cold running water and pat dry on kitchen paper.
Cut each fillet in half.
Arrange on the eggplant (aubergine) cream and add salt and pepper.
Cover and microwave on HIGH for 4 minutes.
Mix the remaining sour cream (creme fraiche) with the remaining lemon juice and pour over the fish.
Cover and micro wave on HIGH for 30 seconds.

Recipe Summary

Everyday, Healthy

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Average: 4.3 (11 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 975 Calories from Fat 237

% Daily Value*

Total Fat 27 g41%

Saturated Fat 10.5 g52.6%

Trans Fat 0 g

Cholesterol 494.3 mg164.8%

Sodium 957.9 mg39.9%

Total Carbohydrates 30 g9.8%

Dietary Fiber 12.3 g49.1%

Sugars 12.2 g

Protein 151 g302.2%

Vitamin A 27.5% Vitamin C 80.5%

Calcium 35.5% Iron 17.7%

*Based on a 2000 Calorie diet

Red Snapper In Eggplant Sauce Recipe