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Red Snapper A La Franey

herbal.chef's picture
  Red snapper 2 Pound (1 Snapped, 1 1/2 To 2 Pound)
  Dried rosemary 1 Teaspoon
  Salt To Taste
  Freshly ground black pepper To Taste
  Butter 6 Tablespoon
  Capers 2 Tablespoon
  Chopped lemon 2 Tablespoon

Preheat the oven to 425 degrees.
Have the fish thoroughly cleaned and scaled but leave the head and tail intact.
Dry the fish with a paper towel.
Sprinkle the rosemary in the cavity of the fish and salt and pepper the outside of the fish generously.
Melt the butter in a skillet or ovenproof casserole.
When the butter is hot, put in the fish and saute on one side only for about five minutes, tilting the pan and spooning the hot butter over the fish.
Place the pan in the oven and bake until the fish flakes easily when tested with a fork, about twenty five minutes.
Remove from the oven and sprinkle with the capers and chopped lemon.
Garnish with lemon slices, if desired.

Recipe Summary

Main Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1497 Calories from Fat 649

% Daily Value*

Total Fat 86 g131.8%

Saturated Fat 49.3 g246.7%

Trans Fat 0 g

Cholesterol 529.2 mg176.4%

Sodium 1343.3 mg56%

Total Carbohydrates 9 g3.1%

Dietary Fiber 3.8 g15.2%

Sugars 0.1 g

Protein 180 g360.7%

Vitamin A 48.4% Vitamin C 45.7%

Calcium 57.7% Iron 26.1%

*Based on a 2000 Calorie diet


Red Snapper A La Franey Recipe