Baked Red Snapper Lo-Cal Dish
Submitted by flurtuxable
Light and lean baked red snapper fillets topped with a simmered vegetable sauce of celery, onion, and green pepper in vegetable juice. A quick low-calorie seafood dinner that’s ready in under 45 minutes.
YIELD
4 servingsPREP
10 minCOOK
35 minREADY
45 minWhen you’re craving fish that’s clean, bright, and satisfying without any heaviness, this low-calorie baked red snapper checks every box.
The fillets get a quick hit of lemon juice before their first trip into the oven, then they’re blanketed with a chunky vegetable sauce built from celery, onion, green bell pepper, and vegetable juice cocktail.
That sauce simmers down into something surprisingly rich for how few ingredients are in it, and basting the fish as it finishes cooking locks in moisture while building layers of flavor.
Pro Tips
- Pat the fillets dry before seasoning so they sear slightly in the oven rather than steaming in their own moisture.
- Drain the liquid from the first bake before adding the sauce so the final dish isn’t watery.
- Test for doneness by pressing a fork gently into the thickest part of the fillet. When it flakes easily, it’s ready.
Ingredients
Directions
Thaw fish, if frozen.
Place fish in greased baking dish .
Season with salt and pepper. Drizzle lemon juice over fish.
Bake fish in a 350℉ (180℃). oven for 10 minutes.
Meanwhile, in saucepan combine remaining ingredients.
Simmer, uncovered, 10 minutes.
Remove fish from oven. Drain off all excess liquid.
Pour simmered vegetable sauce over fish.
Return to oven; bake 15 minutes more or until fish flakes easily when tested with a fork, basting with vegetable sauce occasionally.
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