A beautiful Sunny Winter's day out today! The wind is cold but the bright Sunshine makes it a little better, plus the days are getting longer! For dinner I prepared a Baked Red Snapper w/ Asparagus Bits and Sliced New Potatoes, and Whole Grain Bread.
To prepare the red Snapper I needed 1/4 cup dry Progresso Italian Style Bread Crumbs, 2 tablespoons Grated Parmesan Cheese, 1/2 teaspoon Lemon-Pepper Seasoning, 1/4 teaspoon Sea Salt, 1 Red Snapper fillets. Preheat oven to 400 degrees and then in a shallow bowl, combine the bread crumbs, cheese, lemon-pepper and salt; add the fillet and turn to coat. Then place the Fish in a glass baking dish and bake at 400 degrees for 15 - 17 or until fish flakes easily with a fork. Love baked Fish, plus baking it you lighten it up by not having to use any oils. Everything combined gives the Snapper a fantastic taste, and baking it keeps it moist. I left the original recipe below it serves 4.
For a couple of sides I prepared a Asparagus and Sliced New Potatoes. A couple of real easy ones to prepare using a 1 can of Del Monte Diced New Potatoes and 1 can Green Giant Cut Asparagus. Both can be prepared in medium skillets and just warmed until heated through out. Just add your own choice of seasonings for both and your done! I also had a couple of slices of Aunt Millie's Light Whole Grain Bread. For dessert later a bowl of Breyer's Carb Smart Ice Cream topped with Dole Chef Ready Diced Mango and Pineapple.
Baked Red Snapper
Ingredients
1/2 cup dry Progresso Italian Style Bread Crumbs
2 tablespoons Grated Parmesan Cheese
1 teaspoon Lemon-Pepper Seasoning
1/4 teaspoon Sea Salt
4 Red Snapper fillets (6 ounces each)
Directions
* Preheat oven to 400 degrees
* In a shallow bowl, combine the bread crumbs, cheese, lemon-pepper and
salt; add fillets, one at a time, and turn to coat.
* Place the Fish in a glass baking dish and bake at 400 degrees for 15 - 17 or until fish flakes easily with a fork. Yield: 4 servings.
No comments:
Post a Comment