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Lemon Provencal Baked Snapper

recipe 25 min
Total 287 Kcal 39 g protein 25 g carbs 3 g fat

Ingredients for serving

  • 27 g Lemons, raw, with peel 0.25 x fruit without seeds (108g)
  • 78.5 g Couscous, cooked 0.5 x cup, cooked (157g)
  • 0.5 g Thyme, fresh
  • 0 g olive-caper simmer sauce 0 x 1/2 cup (125g)
  • 170 g Fish, snapper, mixed species, ..
  • 13 g Onion, red, raw 0.13 x unit (100g)
  • 30.4 g Fennel, bulb, raw 0.13 x bulb (234g)

Instructions

  • Set the oven temperature to 400 degree F (200C). Now place parchment papers (4 of them –rectangle size) on the baking sheet.
  • Cut red onion and fennel into two pieces each and place them evenly on the parchment paper. Now top red onion and fennel using fish, tarragon sprigs, 2 tbsp sauce, lemon slices, remaining red onion and fennel. Once all the items are placed, fold up the paper and form a tight pouch.
  • Now place the above dish in the oven and bake for at least 15 min. Then remove the dish from the oven and place it over the plates. Now carefully remove the parchment paper so as to release steam. While serving the dish use the couscous, if required.

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