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welovegod.org - Share Your Recipe!

Recipe Name: Baked Snapper Gremolata Submitted by: Administrator
Source: Source Description:
Ethnicity: Italian Last Modified: 2/22/2014
Base: Fish Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 6

Ingredients:
1 1/2 Pound(s) Potatoes, peeled & sliced
1/4" thick
2 Tablespoon(s) Olive oil
1 1/2 Teaspoon(s) Fresh thyme leaves OR
3/4 Teaspoon(s) Dried thyme
Coarse black pepper
1 Tablespoon(s) Parsley, chopped
1 Teaspoon(s) Lemon zest, chopped fine
1 Teaspoon(s) Garlic, chopped fine
1 Tablespoon(s) Fresh lemon juice
1 1/2 Pound(s) Red snapper
Directions:
NOTE: dish may also be prepared with cod, flounder, tilefish, turbot
or even oily fish such as bluefish, mako shark or seatrout. Heat oven
to 400 degrees. In large bowl, toss potatoes with olive oil, 1
teaspoon of the fresh thyme (1/2 tsp. of the dried), a pinch of salt
and a grinding of pepper. Spread mixture in an even layer in 15x10
inch jelly roll pan. Roast until potatoes are browned, about 35
minutes. Remove pan from oven and increase temperature to 450. In
small bowl, blend parsley, lemon zest and remaining thyme. Sprinkle
lemon juice then herb mixture evenly over fish fillets and sprinkle
lightly with salt and pepper. Arrange fish on top of potatoes. Return
pan to oven and bake until fish is opaque in center, about 10 minutes.
For each individual serving, scoop up crusty potatoes topped with
fish. Garnish with fresh parsley sprigs if desired. Nutrients per
serving: calories 233, protein 19g, carbohydrates 27g, fat 6g,dietary
fiber 3g, cholesterol 49mg, sodium 119mg.

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 131
Calories From Fat: 41
Total Fat: 4.7g
Cholesterol: 0mg
Sodium: 7.7mg
Potassium: 492mg
Carbohydrates: 20.7g
Fiber: 2.8g
Sugar: <1g
Protein: 2.4g


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