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Name: Snapper Baked with Cumin And Lemon
Prep time: 45 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: 2 Garlic chopped; 4 ts Ground cumin; (preferably; 1 tb Chopped parsley; 1 Lemon; cut into slices; 1 Whole snapper; approx. 2kg; ; ground); 6 ts Paprika; 1/3 c olive oil; 1 ts Salt; 1 ts Black Pepper freshly ground

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INGREDIENTS

2 Garlic ; chopped
4 ts Ground cumin; (preferably
1 tb Chopped parsley
1 Lemon; cut into slices
1 Whole snapper; approx. 2kg
; ground)
6 ts Paprika
1/3 c olive oil
1 ts Salt
1 ts Black Pepper ; freshly ground

Servings

INSTRUCTIONS

Have the fish cleaned and scaled. Mix together other ingredients, except lemon, and smear on the fish, inside and out. Have a piece of alfoil to wrap the fish. Lay half the lemon slices in the alfoil, place the fish on the lemon, put the remaining slices on the top. Fold the alfoil loosely over the fish, and close it, top and sides, making sure the fish is completely enclosed. Lay the parcel on a baking tray and bake in a moderate oven - 190c, for about 30 minutes. Turn off the heat and allow the fish to rest for 10 minutes before serving. Remove the fish carefully from the alfoil and arrange on a large platter, surrounded by its juice. Per serving: 205 Calories (kcal); 19g Total Fat; (80% calories from fat); 6g Protein; 5g Carbohydrate; 8mg Cholesterol; 552mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 3 1/2 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.

NOTES

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Snapper Baked with Cumin And Lemon

2 Garlic chopped
4 ts Ground cumin; (preferably
1 tb Chopped parsley
1 Lemon; cut into slices
1 Whole snapper; approx. 2kg
 ; ground)
6 ts Paprika
1/3 c olive oil
1 ts Salt
1 ts Black Pepper freshly ground

Have the fish cleaned and scaled.    Mix together other ingredients, except lemon, and smear on the fish, inside  and out.    Have a piece of alfoil to wrap the fish.    Lay half the lemon slices in the alfoil, place the fish on the lemon, put  the remaining slices on the top.    Fold the alfoil loosely over the fish, and close it, top and sides, making  sure the fish is completely enclosed.    Lay the parcel on a baking tray and bake in a moderate oven - 190c, for  about       30    minutes.    Turn off the heat and allow the fish to rest for 10 minutes before serving.    Remove the fish carefully from the alfoil and arrange on a large platter,  surrounded by its juice.        Per serving: 205 Calories (kcal); 19g Total Fat; (80% calories from fat);  6g Protein; 5g Carbohydrate; 8mg Cholesterol; 552mg Sodium Food Exchanges:  0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 3      1/2    Fat; 0 Other Carbohydrates      Converted by MM_Buster v2.0n.

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Nutrition

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Serving Size: 1 Serving (19g)
Recipe Makes: 4 servings

Calories: 75
Calories from Fat: 52 (69%)

Amt Per Serving		% DV

	Total Fat 5.8g	8 %
	Saturated Fat 0.8g	4 %
	Monounsaturated Fat 3.4g
	Polyunsanturated Fat 1.3g
Cholesterol 0mg		0 %
Sodium 5mg		0 %
Potassium 260mg		7 %
Total Carbohydrate 7.3g		2 %
	Dietary Fiber 4.1g	17 %
	Sugars, other 3.1g
Protein 1.8g		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.

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Calories per serving: 75

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