pre-heat oven to 350
cover pan with spray Olive Oil;
rinse / pat dry Snapper; place skin down in pan; alternating direction
drizzle marinade down center of fillets- to make 1" wide stripe
spoon rasted Garlic/sun dried tomato mix on marinade stripe
drizzle Virgin olive Oil over fillets
cut squash & eggplants into 1" cubes; spoon around fillets
cover vegetables with ginger ale
gently shake pan to distribute veggies & ginger ale
Bake 35-45 min. until edges a browned & tops are glazed- you can add more Vernors during baking if needed.
Serve directly from pan or remove to heated serving plate.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (305g)|
|Recipe Makes: 4|
|Calories from Fat: 3 (4%)|
|Amt Per Serving||% DV|
|Total Fat 0.3g||0 %|
|Saturated Fat 0.1g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 12.2mg||0 %|
|Potassium 436.9mg||11 %|
|Total Carbohydrate 20g||6 %|
|Dietary Fiber 5.1g||20 %|
|Sugars, other 14.9g|
|Protein 1.9g||3 %|
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: 81
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