Herb-Crusted Red Snapper in Zucchini-Carrot Nests

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Category : Fish And Sea Food

Recipe : Herb-Crusted Red Snapper in Zucchini-Carrot Nests

Fiber-packed carrots and zucchini are a colorful foil for herb-baked snapper.

Makes 4 servings

1/2 cup chopped fresh Italian parsley
2 fluid ounces (1/4 cup) dry white wine
3 tablespoons plain dried bread crumbs
2 teaspoons grated lemon zest
2 tablespoons fresh lemon juice
1 tablespoon minced fresh oregano (or 1/2 teaspoon dried)
1 tablespoon minced fresh thyme (or 1/2 teaspoon dried)
2 teaspoons olive oil
1 garlic clove, minced
1/4 teaspoon salt
1/4 teaspoon ground white pepper
Four 5-ounce red snapper fillets
4 cups carrot sticks, 3 x 1/2"
4 cups zucchini sticks, 3 x 1/2"
2 teaspoons reduced-calorie tub margarine, melted
Fresh parsley sprigs, to garnish

Preheat oven to 375o F. Spray a 13 x 9" glass or ceramic baking dish with
nonstick cooking spray.
In small bowl, combine chopped parsley, wine, bread crumbs, zest, juice, oregano,
thyme, olive oil, garlic, salt and pepper. Cover and let stand until mixture forms a
paste-like consistency, 10 minutes.
Place fish fillets skin-side down in prepared baking dish. With spatula, spread
herb paste evenly over top of each fillet. Bake until fish flakes easily when
pierced with a fork and paste has formed a crust, about 12 minutes.
Meanwhile, in medium saucepan add 2" water and bring to a boil. Arrange carrot
sticks on steamer rack, place in saucepan and steam 3 minutes. Add zucchini
sticks and steam until carrots and zucchini are firm but tender, 5 minutes more.
Remove from heat; toss gently with melted margarine. On 4 plates, arrange
mixture in ovals, leaving well in center for fish. Place fillets in well, garnish with
parsley sprigs and serve immediately.

SERVING (2 1/2 CUPS) PROVIDES: 3/4 Fat, 4 Vegetables, 2 Proteins, 1/4 Bread,
15 Optional Calories; 6 grams Fat, 5 grams Fiber.

PER SERVING: 275 Calories, 6 g Total Fat, 1 g Saturated Fat, 52 mg Cholesterol, 334
mg Sodium, 21 g Total Carbohydrate, 5 g Dietary Fiber, 33 g Protein, 128 mg Calcium