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RECIPE
7 INGREDIENTS9 STEPS20MIN

Yogurt and Breadcrumb Crusted Red Snapper

5.0
2 Ratings
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73 Saved
The Fit Mediterranean
Daniela grew up in Italy, learning her passion for cooking and culinary secrets from her grandmother. Today she teaches and blogs in Shanghai.
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Crispy yogurt and breadcrumb crust with an internal soft and tender fish filet. This recipe is sure to add some extra flavor to your “boring fish filet”.

20MIN

Total Time
The Fit Mediterranean
Daniela grew up in Italy, learning her passion for cooking and culinary secrets from her grandmother. Today she teaches and blogs in Shanghai.
GO TO BLOG
Ingredients
US / METRIC
Servings:
4
Serves 4
4
Red Snapper Fillets
to taste
Salt and Pepper
3/4 cup
1/2 cup
Breadcrumbs
2 3/4 cups
2 Tbsp
Extra-Virgin Olive Oil
1
Lime , zested, juiced
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Nutrition Per Serving
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CALORIES
373
FAT
12.3 g
PROTEIN
51.3 g
CARBS
12.8 g

Directions

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Step 1
Preheat oven to 200 degrees C (390 degrees F).
Step 2
Grab the Red Snapper Fillet (4) and season them with Salt and Pepper (to taste).
Step 3
Lay the fish skin down, and drop two tablespoons of the Greek Yogurt (200 gram) on it. Spread it evenly.
Step 4
Top it off with Breadcrumbs (1/2 cup) and drizzle some Extra-Virgin Olive Oil (2 tablespoon).
Step 5
Wash your Heirloom Tomato (500 gram), cut them in half and place them on the baking tray next to your fish.
Step 6
Bake at 200 degrees C (390 degrees F) for 10 minutes, until the fish has got a nice and crispy crust.
Step 7
Remove the tomatoes.
Step 8
Zest and juice Lime (1).
Step 9
In a small bowl combine the remaining Greek yogurt with the lime zest and 1 tablespoon lime juice. Serve the fish fillets with your side of roasted tomatoes and the yogurt dip!

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Nutrition Per Serving
Calories
373
% Daily Value*
Fat
12.3 g
16%
Saturated Fat
2.2 g
11%
Trans Fat
0.0 g
--
Cholesterol
82.8 mg
28%
Carbohydrates
12.8 g
5%
Fiber
2.5 g
9%
Sugars
6.2 g
--
Protein
51.3 g
103%
Sodium
218.3 mg
9%
Vitamin D
--
--
Calcium
128.9 mg
10%
Iron
0.7 mg
4%
Potassium
318.4 mg
7%
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