Snapper Baked in Parchment with Spring Vegetables recipes

Snapper Baked in Parchment with Spring Vegetables recipes
13 Ingredients
  • 1/2 pound fresh asparagus
  • 8 sweet mini peppers
  • 1 small sweet onion, thinly sliced
  • 4 pickled okra pods, halved lengthwise
  • 8 ounces small Yukon gold potatoes, sliced
  • 1 tablespoon chopped fresh flat-leaf parsley
  • 1/2 teaspoon chopped fresh dill
  • 2 tablespoons plus 1 1/2 tsp. olive oil
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon ground black pepper
  • 4 (6- to 8-oz.) fresh snapper fillets, skin on
  • 1 lemon, quartered
  • 4 tablespoons butter
Nutrition
505
25% daily value
4 servings
                                       
                                            high-​fiber, gluten-​free
     

Fat

36% 23

Saturated

46% 9

Trans

- 0

Monounsaturated

- 10

Polyunsaturated

- 2

Carbs

10% 30

Carbs (net)

- 22

Fiber

31% 8

Sugars

- 11

Sugars, added

- 0

Protein

92% 46

Cholesterol

35% 104

Sodium

36% 853

Calcium

14% 140

Magnesium

29% 123

Potassium

37% 1731

Iron

18% 3

Zinc

15% 2

Phosphorus

76% 532

Vitamin A

26% 233

Vitamin C

244% 219

Thiamin (B1)

34% 0

Riboflavin (B2)

15% 0

Niacin (B3)

19% 3

Vitamin B6

127% 2

Folate equivalent (total)

21% 83

Folate (food)

- 97

Folic acid

- 0

Vitamin B12

249% 6

Vitamin D

136% 20

Vitamin E

34% 5

Vitamin K

57% 68
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