Roast Snapper with Spring Vegetables
Roast Snapper with Spring Vegetables
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  • prep: 10 min
  • cook: 45 min
  • total: 55 min
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  • servings:
  • Summary

    Whole red snapper roasted with a sauce made from onions, fennel tomato, garlic, sunchoke and asparagus.

    Ingredients

    • 170 gramssunchokes (peeled and roughly chopped)
    • 1.5 poundsred snapper (gutted and scaled)
    • 14 gramsgarlic (~2 large cloves, minced)
    • 1 small bulbfennel (sliced)
    • 140 gramsonion (~1 small onion, sliced)
    • 1 bay leaf
    • 280 gramstomatoes (chopped)
    • 115 gramsasparagus (cut into 2" length)
    • 1 handfulmint leaves (chopped)

    Instructions

    Click Here For Step-By-Step Instructions

    Tags

    Nutrition

    Nutritional Info
    • Servings Per Recipe: 2
    • Amount Per Serving
    • Calories: 5 % Daily Value *
    • Total Fat: 0 g 0.03%
    • Saturated Fat: 0 g 0.03%
    • Trans Fat: 0 g %
    • Cholesterol: 0 mg 0%
    • Sodium: 1 mg 0.02%
    • Calcium: 6 mg 0.63%
    • Potassium: 13 mg 0.36%
    • Magnesium: 0 mg 0%
    • Iron: 0 mg 0.53%
    • Zinc: 0 mg 0%
    • Total Carbohydrate: 1 g %
    • Dietary Fiber: 0 g 0.34%
    • Sugar: 0 g
    • Protein: 0 g
    • Alcohol: 0 g
    • Omega 3 Fatty Acid: 0 g
    • Omega 6 Fatty Acid: 0 g
    • Vitamin A 0.13%
    • Vitamin C 1.63%
    • Vitamin D 0%
    • * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
    Diabetes Exchanges
    • Exchange - Fat0
    • Exchange - Fruit0
    • Exchange - NonFat Milk0
    • Exchange - Other Carbs0
    • Exchange - Starch0
    • Exchange - Vegetables0
    • Exchange - Lean Meat0
    • Exchange - Alcohol0
    MyPlate Info
    • MyPlate - Grain Total0 oz-eq
    • MyPlate - Vegetable Total0 c
    • MyPlate - Fruit0 c
    • MyPlate - Dairy0 c
    • MyPlate - Protein Total0 oz-eq

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