a simple all_in_one_pan dinner entre': Olive Oil-virgin, snapper fillet, summer squash & small eggplants
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.
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Serving Size: 1 Serving (305g) | ||
Recipe Makes: 4 | ||
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Calories: 81 | ||
Calories from Fat: 3 (4%) | ||
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Amt Per Serving | % DV | |
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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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