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Whole Roasted Snapper

Meal: 187 cal Protein: 35 g Carbs: 0 g Fat: 4 g`

Serving size 1/8 187 cal Protein: 35 g Carbs: 0 g Fat: 4 g

Ingredients

  • 3 Lb Snapper
  • ¼ C Parsley , chopped
  • 2 Tbsp Capers , minced
  • 2 Cloves Garlic , minced
  • ½ Tsp Crushed Red Pepper
  • Sea Salt & Pepper
  • 1 Tbsp Olive Oil

Directions

  1. PreHeat Oven to 425F.
  2. Mix all ingredients except the fish.
  3. Set aside.
  4. Make 5 parallel 3 inch slashes on each side of the snapper, slicing almost through to the bone.
  5. Lightly season the fish with salt and fill the slashes with the paste.
  6. Rub the fish all over with EVOO.
  7. Transfer fish to a heavy rimmed baking sheet so it stands upright. 
  8. To keep the fish stable, splay the belly flaps and set a crumpled foil ball under the tail. 
  9. Using 2 forks, lift the fillets off the bones and serve.
  10. Enjoy!
Sandy
  • Hurdle 9: Prepared Foods
  • Hurdle 5: Protein
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