Oven-Roasted Red Snapper with Citrus and Ginger

1. 1

   Preheat the oven to 350 degrees F (175 degrees C).

2. 2

   Make three slashes across each side of the fish with a sharp knife to prevent it from curling as it cooks. Place the fish in a shallow baking dish or roasting pan. Cover each side with fresh ginger, then green onions and tomatoes. Season with sea salt. Slice half of the lime and lay the slices on top of the fish. Drizzle with the soy sauce, and squeeze the other half of the lime over the fish. Cut the lemon in half and place it in the pan. Cover the entire dish with aluminum foil.

3. 3

   Bake the fish until the flesh is opaque and flakes with a fork, about 20 minutes. Squeeze the baked lemon halves over the fish before serving. Serve the fillet on the top side first, then gently lift out the backbone while using your knife to help free the flesh from the bones. This is much easier than trying to flip the fish over.

• Calories 725.36 kcal High
• Protein 75.43 g Good Source
• Carbs 9.26 g Moderate
• Total Fat 42.57 g High
• Saturated Fat 10.63 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 425.23 mg High
• Sodium 2654.38 mg High
• Fiber 1.63 g Low Source
• Sugar 1.54 g Low Source
• Added Sugar 0.0 g Low Source
• Calcium 272.65 mg Good Source
• Iron 3.18 mg Moderate
• Potassium 90.12 mg Low Source
• Vitamin A 129.16 mcg_rae Moderate
• Vitamin C 16.28 mg Moderate
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Citrus 🍊
• Fish 🐟
• Soy 🌱
• Tomatoes 🍅
• Onions 🧅