Baked Red Snapper with Golden Onions

A simple baked fish is a delightful dinner, especially with flavorful side dishes such as wild rice or peas.

Prep Time: 10 minutes Cook Time: 25 Minutes

Nutrition Facts

Serving Size: 1/4 recipe

  • Calories 155
  • Carbohydrate 6 g
  • Protein 24 g
  • Fat 4.0 g
  • Saturated Fat 0.6 g
  • Sugars 4 g
  • Dietary Fiber 1 g
  • Cholesterol 40 mg
  • Sodium 60 mg
  • Potassium 550 mg

This Recipe Serves 4

Ingredients

2 tablespoons extra-virgin olive oil, divided use
1 sweet yellow onion, such as Vidalia or Walla Walla, halved and thinly sliced
1 pound red snapper fillets (or use salmon, catfish, or other fillets)
1 lemon, juice only (about 1/4 cup)
2 teaspoons balsamic vinegar

Instructions

  1. (If you are making the rice, start that first.) Preheat the oven to 400°F. Heat a heavy skillet over medium-high heat and add half the oil and all of the onions. Sauté, stirring occasionally, until they are golden brown, about 5–7 minutes.
  2. Meanwhile, lay the fish in a flat baking dish just large enough to hold it in one layer. In a small bowl, combine the lemon juice, remaining oil, and vinegar and pour it evenly over the fish.
  3. When the onions are golden, spoon them over the fish. Bake the fish for 20–25 minutes until it is opaque and flakes easily. (Meanwhile, make the snow or sugar snap peas if you are serving them.) Season with salt and pepper to taste and serve it immediately.

Choices/Exchanges: 1 Nonstarchy Vegetable; 3 Protein, lean

From The Six O'Clock Scramble Meal Planner by Aviva Goldfarb

Photo: Baked Red Snapper with Golden Onions from The Six O'Clock Scramble Meal Planner. Photographer: Linda Wolpert