Baked Tomato Snapper


  • 4 (4-6 oz.) snapper fillets, washed and patted dry
  • 1 medium onion, chopped
  • 1/2 cup green bell pepper, chopped
  • 1/2 cup mushrooms, sliced
  • Ad
  • 1 tsp. dried oregano
  • 1 tsp. dried basil
  • 1/2 tsp. dried rosemary
  • 1 (16 oz.) can stewed tomatoes
  • Himalayan Crystal Salt and pepper to taste (optional)


Preheat oven to 375 degrees F (190 degrees C). Lay fish fillets in a 9x13 inch baking dish and cover with the chopped vegetables. Sprinkle the herbs over the vegetables and top with tomatoes. Bake for 30-40 minutes, until fish is opaque inside and the sauce has thickened a bit. Sprinkle with salt and pepper, if desired, and serve hot.

Cooking Time: 30-40 minutes

Nutritional Information (per serving):

  • Calories: 349
  • Fat: 2.0 g
  • Protein: 45 g
  • Sodium: 855 mg
  • Carbohydrates: 34 g
  • Cholesterol: 73 mg
  • Saturated Fat: 0.1%
  • Calories Fat: 8%



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