Red Snapper with Basil Vinaigrette
Recipe Type:
Standard
Prep Time:
15 mins
Cook Time:
15 mins
Total Time:
30 mins
| Recipe Yield | 17.65 oz |
| Number of Servings | 4 |
| Serving Size | 4.41 oz |
Ingredients
17.65 oz
red snapper fillets
1.77 oz
basil leaves
4 tbsp
olive oil
2 tbsp
lemon juice
2 cloves
garlic cloves
1 tsp
Salt
1 tsp
Black pepper
Directions
Step 1
Preheat the oven to 400°F (200°C).
Step 2
In a blender, combine the basil leaves, olive oil, lemon juice, garlic cloves, salt, and black pepper. Blend until smooth.
Step 3
Place the red snapper fillets on a baking sheet lined with parchment paper. Brush the fillets with the basil vinaigrette.
Step 4
Bake the red snapper fillets in the preheated oven for 15 minutes or until cooked through.
Step 5
Serve the red snapper fillets with the remaining basil vinaigrette on the side.
Nutrition Facts
Fat:
10 g
(90
kcal)
Protein:
25 g
(100
kcal)
Carbohydrates:
2 g
(8
kcal)
| Calories | 8.82 kcal | 0.44% |
| Vitamin A | 0.441 IU | 0.05% |
| Monounsaturated Fat | 0.2205 g | 0% |
| Saturated Fat | 0.0882 g | 0.08% |
| Fat | 0.441 g | 0.32% |
| Carbohydrates | 0.0882 g | 0.02% |
| Sodium | 22.05 mg | 4.41% |
| Fibers | 0.0441 g | 0.12% |
| Sugars | 0 g | 0% |
| Protein | 1.1025 g | 1.3% |
| Vitamin C | 0.882 mg | 0.98% |
| Calcium | 0.0882 mg | 0.02% |
| Iron | 0.2646 mg | 0.05% |
| Potassium | 17.64 mg | 3.53% |
| Alcohol | 0 g | 0% |
| Cholesterol | 2.205 mg | 0% |
| Lactose | 0 g | 0% |
| Vitamin B6 | 0.441 mg | 33.92% |
| Vitamin B12 | 0.882 mcg | 36.75% |
| Vitamin E | 0.2646 mg | 1.76% |
| Zinc | 0.3528 mg | 0.07% |
| Selenium | 1.323 mcg | 0.26% |
| Vitamin D | 0 mcg | 0% |
Recipe Attributes
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