Try this Oven Fresh Red Snapper with Artichokes And Fresh Oregano recipe, or contribute your own.
Suggest a better descriptionPreheat oven to 375 degrees. Fillet red snapper; discard the head and tail. Combine the bones with water and salt and boil for 30 minutes. Clean artichokes and slice very thin. Heat olive oil in large saute pan at medium temperature. Add garlic and saute until lightly golden, but not brown. Add artichokes and whole oregano sprigs and saute until tender. Add the white wine and fish broth. Season the red snapper fillets with salt and place in the pan with the artichokes and broth. Poach the fish in the oven until its cooked through, about 5 minutes. Remove fillets and keep warm. Remove the whole oregano sprigs from the sauce and discard. Finish sauce by reducing cooking liquid by 3/4. Add diced tomatoes, chopped parsley, oregano, cold butter and salt and pepper to taste. Place artichokes sauce on the bottom of the plate and top with the snapper fillet. Garnish with whole fresh oregano sprigs. Recipe by: CHEF DU JOURSHOW #DJ9096 - PAUL BARTOLOTTA
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Serving Size: 1 Serving (1575g) | ||
Recipe Makes: 1 servings | ||
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Calories: 5842 | ||
Calories from Fat: 5513 (94%) | ||
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Amt Per Serving | % DV | |
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Total Fat 612.6g | 817 % | |
Saturated Fat 107.1g | 535 % | |
Monounsaturated Fat 425.5g | ||
Polyunsanturated Fat 61.4g | ||
Cholesterol 120.4mg | 37 % | |
Sodium 201mg | 7 % | |
Potassium 470.7mg | 12 % | |
Total Carbohydrate 22g | 6 % | |
Dietary Fiber 0.6g | 3 % | |
Sugars, other 21.3g | ||
Protein 2.7g | 4 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 5842
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