Try this Lemon Sage Red Snapper recipe, or contribute your own.
Suggest a better descriptionRecipe by: The Womans Day Cookbook 1. Heat the oven to 350F. Lightly grease a shallow baking dish large enough to hold the fish in a single layer. 2. Season the fish on both sides with salt and pepper. Place in the prepared dish. Arrange the lemon slices over the fillets, sprinkle with scallion, then top with the sage. Dot with butter. Pour the broth into the dish. 3. Bake the fish, basting occasionally with the pan juices, for 10-12 minutes, or just until opaque at its thickest part when tested with a fork. 4. Transfer the fish to serving plates, spoon some of the pan juices over the fish, and serve right away.
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Serving Size: 1 Serving (40g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 79 | ||
Calories from Fat: 78 (99%) | ||
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Amt Per Serving | % DV | |
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Total Fat 8.7g | 12 % | |
Saturated Fat 5.5g | 27 % | |
Monounsaturated Fat 2.2g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 22.9mg | 7 % | |
Sodium 177.7mg | 6 % | |
Potassium 20.5mg | 1 % | |
Total Carbohydrate 0.5g | 0 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 0.3g | ||
Protein 0.3g | 0 % | |
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: 79
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