- Skill Level: Beginner
- Serves: 4
- Start to Finish: less than 30 minutes
- Prep: 5 minutes
- Cook: 17 minutes
- 252mg Sodium
- 2g Carbs
- 0g Fiber
- 11g Fat
- 2g Saturated Fat
- 0g Sugars
- 31g Protein
- 35mg Calcium
- 2mg Iron
Steamed asparagus with a squeeze of lemon pairs perfectly with this fish.
- Cooking spray
- 4 6-ounce, 3/4-inch-thick red snapper fillets with skin
- 3 cloves garlic, minced
- 1/4 teaspoon red pepper flakes
- Olive oil
- 1 large scallion, thinly sliced
- 2 tablespoons roasted sesame oil
- 1 tablespoon reduced-sodium soy sauce
1. Preheat oven to 450 degrees. Place an 18-by-24-inch sheet of foil on a cookie sheet and spray with cooking spray. Place fillets in a single layer in the center. Evenly sprinkle garlic and pepper flakes on both sides of fish; leave skin side up. Fold foil in half over fish, leaving a little headspace, then fold to seal edges. Bake 10 minutes or until fish just flakes when tested with a fork.
2. As fish roasts, heat olive oil in a skillet over high heat until hot but not smoking. Add scallions and cook 30 seconds until just wilted. Set aside.
3. Using a slotted spatula, transfer fillets to plates. Evenly distribute scallions and sesame oil over fish and drizzle with soy sauce.