Roasted Red Snapper

Its true. Science has proven time and time again that fish-eating populations have lower rates of heart disease and tend to live longer than populations who are less likely to consume fish on a regular basis. Fish is loaded with omega-3 fatty acids ("good" fat), and it's also a great source of protein and very low in saturated fat. 

I guess what I'm trying to say is...eat more fish.

I adapted this recipe from Dr. Janet Brill, Fitness Together's resident nutrition guru. Snapper is one of my all-time favorite dishes - I've even had the wonderful opportunity to catch a red snapper off the coast of Belize and enjoy it for dinner that same evening! If you prefer a mild fish that tastes FANTASTIC when roasted, this one's for you.

ROASTED RED SNAPPER

Grab This...  

  4 (6-ounce) red snapper fillets 

1 tablespoon extra virgin olive oil

1 onion, cut in half and sliced

4 garlic cloves, sliced thinly

2 (14.5 ounce) cans of diced tomatoes

2 tablespoons drained capers

8 kalamata olives, pitted and sliced

Juice from ½ a lemon

1 teaspoon dried basil

1 teaspoon dried oregano

  Freshly ground black pepper to taste (I use ¼ teaspoon)

Do This...

Preheat oven to 450°F. In a large skillet, add olive oil and heat over medium high heat. Add onion and garlic and cook until onion is translucent and slightly brown. Add in tomatoes, capers, olives, lemon juice and spices and stir. Bring to a boil and reduce heat to a simmer. Cook an additional 5 minutes. In the meantime, spray a large baking dish with non stick cooking spray. Add fish to baking dish. Top fish with tomato mixture and bake uncovered for approximately 10 minutes until fish flakes easily with a fork.

Know This...

Nutritional Information Per Serving (1/4 of the recipe):
Food weight: 3.0, Calories: 281, Fat: 8 g, Cholesterol: 63 mg, Sodium: 921 mg,
Carbohydrate: 15 g, Dietary Fiber: 1 g, Sugars: 8 g, Protein: 38 g