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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Baked Snapper in Spicy Tomato Sauce

Source: dLife

This spicy dish adds a Mexican flair to your table, combining fish with tomatoes, olives, and jalapeno peppers.

Nutrition Facts

Makes 6 servings
Amount Per Serving

Calories	320.3

Total Carbs	16.3 g

Dietary Fiber	4.6 g

Sugars	10.0 g

Total Fat	3.4 g

Saturated Fat	0.7 g

Unsaturated Fat	1.2 g

Potassium	1373.7 mg

Protein	53.1 g

Sodium	242.8 mg

Dietary Exchanges 3.4 Fat, 2.6 Vegetables, 7.1 Lean Meat

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

Directions

Preheat oven to 400 degrees F.
Spray a 13 x 9 x 2 inch baking dish with nonstick cooking spray and set aside.
Spray a large nonstick pan with nonstick cooking spray and heat over medium high heat until hot.
Add onion and garlic, and cook until tender, about 5 minutes.
Add red peppers, celery, olives, jalapeno peppers, and capers, cook 10 minutes, stirring often.
Add tomatoes and fennel seeds and cook uncovered for 15 more minutes.
Place fillets in coated baking dish and spoon tomato mixture on top, bake until fish flakes easily with a fork, about 15 minutes.