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Red Snapper and Capers

Source of Recipe

the healthy college cookbook


List of Ingredients

juice of 1 lemon
2 tsp grated lemon rind
1 tbl. water
4 cloves garlic, minced
1/3 cup small capers, rinsed well and drained
pinch pepper
1 1/2 pounds red snapper fillets


Recipe

Prehat oven to 425¼F. In a mixing bowl, combine all ingredients except the snapper. Place the snapper in a glass baking dish and pour the juice mixture over them. Bake for 7-10 minutes (cooking time will depend on the thickness of the fillet), until the fillets are flaky and of a uniform texture throughout. Portion into 2 oz. servings. (about 70 mg. sodium per 2 oz portion)