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BAKED RED SNAPPER

Active Time : 35 Minutes
Total Time : 35 Minutes
Serves : 4
INGREDIENTS
  • PAM® Original No-Stick Cooking Spray
  • 1 1 fillet = about 4 oz pound red snapper fillets
  • 1/2 cup chopped shallots
  • 1 cloves garlic, minced
  • 1 teaspoon olive oil
  • 1/4 1 large = 1/4 cup juice cup fresh lemon juice
  • 1/4 cup chopped fresh parsley
  • 1/2 teaspoon paprika
  • 1/2 teaspoon ground cumin
  • 1/8 teaspoon ground black pepper
  • 2 medium tomatoes, each cut into 4 slices
  • Fresh spinach leaves and additional chopped fresh parsley, optional
DIRECTIONS

Preheat oven to 350°F. Spray 8x8-inch baking dish with cooking spray. Place fish, skin-sides down, in prepared dish. Set aside.

Combine shallots, garlic and oil in medium nonstick skillet. Cook over medium heat 3 to 4 minutes, or until shallots are crisp-tender, stirring frequently. Remove from heat. Stir in lemon juice, 1/4 cup parsley, the paprika, cumin and pepper. Pour over fish; top evenly with tomatoes. Cover.

Bake 5 minutes, or until fish flakes easily when tested with fork. Serve over spinach leaves and garnish with additional parsley, if desired.