Oven-Roasted Sesame Red Snapper
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
- 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.
- 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.
- Using a slotted spatula, transfer fillets to plates. Evenly distribute scallions and sesame oil over fish and drizzle with soy sauce.
Per serving: 233 kcal cal., 11 g fat (2 g sat. fat), 252 mg sodium, 0 g fiber, 0 g sugar, 31 g pro., 35 mg calcium, 2 mg iron. Percent Daily Values are based on a 2,000 calorie diet