Baked Snapper with Tomato-Orange Sauce

By á-4131

Yield: 4 servings (serving size: 1 fillet and 1 cup sauce)
6 points plus

Calories: 246
Calories from fat: 15%
Fat: 4.2g
Saturated fat: 0.7g
Monounsaturated fat: 1.4g
Polyunsaturated fat: 1.2g
Protein: 37.3g
Carbohydrate: 14.9g
Fiber: 2.9g
Cholesterol: 63mg
Iron: 1.5mg
Sodium: 278mg
Calcium: 77mg

Ingredients

• 3 cups chopped red tomato (about 2 pounds) $
• 2 cups chopped yellow tomato (about 1 1/2 pounds)
• 1/2 cup chopped onion $
• 1/4 cup dry white wine $
• 1 teaspoon grated orange rind $
• 1/4 cup fresh orange juice $
• 1/8 teaspoon ground turmeric
• 2 garlic cloves, minced $
• 4 (6-ounce) red snapper, grouper, or other firm white fish fillets
• 1 teaspoon olive oil $
• 1/4 teaspoon salt $
• 1/8 teaspoon black pepper

Preparation

Step 1

Preheat oven to 400°.

Combine first 8 ingredients in an 11 x 7-inch baking dish. Bake at 400° for 20 minutes. Arrange fish on top of tomato mixture. Drizzle with oil; sprinkle with salt and pepper.

Cover with foil; bake 20 minutes or until fish flakes easily when tested with a fork.