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Baked Red Snapper Provencale

creative.chef's picture
  Onions 2 Small, cut in wedges
  Butter 1 Tablespoon
  Tomatoes 3 , skinned and cut in wedges
  Sugar 1 Teaspoon
  Vinegar 2 Tablespoon
  Chopped parsley 1 Tablespoon
  Salt To Taste
  Pepper To Taste

1 Heat 2 tablespoons of the butter in a skillet, add the onions and saute for about 5 minutes. Preheat the oven to 375°F.
2 Using half of the remaining butter, grease an ovenproof dish. Place the tomatoes and fried onions in the bottom and then sprinkle with the sugar. Add salt, plenty of pepper and the vinegar. Arrange the fish fillets on top.
3 In a small saucepan, warm the rest of the butter and brush the fish with the melted butter.
4 Cover the dish with a lid or aluminum foil and bake in the preheated oven for 20 minutes. Serve sprinkled with the chopped parsley.

Recipe Summary

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Average: 4.2 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 76 Calories from Fat 29

% Daily Value*

Total Fat 3 g5.1%

Saturated Fat 2 g9.9%

Trans Fat 0 g

Cholesterol 8.1 mg2.7%

Sodium 108.8 mg4.5%

Total Carbohydrates 11 g3.6%

Dietary Fiber 2.3 g9.1%

Sugars 6.3 g

Protein 2 g3.3%

Vitamin A 23.6% Vitamin C 35.4%

Calcium 3% Iron 3.4%

*Based on a 2000 Calorie diet

1 Comment

Marinez's picture
Baked Red Snapper Provencale Recipe