Snapper with Pesto-Tomato Salsa

Egg-free
Low-Calorie
Low-Carbohydrate
Low-Cholesterol
Low-Sodium
Low-Sugar
Dish type
Dinner
Serves
4
Ready in
25 minutes
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Ingredients

  • 2 tbsp. extra virgin olive oil
  • 4 (4- to 5-oz.) snapper fillets
  • 1 (2.8-oz.) tube concentrated pesto paste
  • 1 cup quartered cherry tomatoes
  • 1/2 cup shaved Parmesan (2 oz.)

Directions

Prep Time
5 minutes
Cook Time
20 minutes
Ready in
25 minutes
  1. Preheat oven to 350°F. In a large ovenproof sauté pan heat oil over medium-high heat. Season both sides of fillets with salt and pepper to taste. Place fillets in pan, skin side down; cook 5 minutes. Spread 1 tablespoon of the pesto on each fillet; add tomatoes to pan.
  2. Place pan in oven. Bake 15 minutes or until fish flakes easily with a fork. Top with shaved Parmesan, and serve.

Nutritional Information

Serving Size
1
Per Serving
Calories 345, Calories Fat 200, Total Fat 22g, Saturated Fat 5g, Cholesterol 56mg, Sodium 466mg, Carbohydrate 2g, Protein 32g
Serving Size1
Calories345
Calories Fat200
Calories (fat) extra58
Total Fat22g
Total Fat (extra)34
Saturated Fat5g
Saturated Fat (extra)30
Cholesterol56mg
Cholesterol (extra)19
Sodium466mg
Sodium (extra)19
Potassium594mg
Carbohydrate2g
Carbohydrate (extra)1
Fiber1g
Fiber (extra)4
Sugars0g
Protein32g
Omega30g
Vitamin A606IU
Vitamin A (extra)12
Vitamin C7mg
Vitamin C (extra)13
Iron1mg
Iron (extra)6