Whole Roasted Lemon Snapper with Lemon-Apricot Glaze

Gluten Free
Dairy Free
Very Healthy
Health score
98%
Whole Roasted Lemon Snapper with Lemon-Apricot Glaze
45 min.
4
711kcal

Suggestions


Looking to impress your family or guests with a show-stopping main dish that's as healthy as it is delicious? Look no further than our Whole Roasted Lemon Snapper with Lemon-Apricot Glaze! This stunning dish combines the delightful flavors of the ocean with a zesty twist that your taste buds will absolutely adore. With a health score of 98, this recipe is not only gluten-free and dairy-free but packed with nutrients, making it a perfect choice for anyone looking to enjoy a guilt-free meal without sacrificing taste.

The key to achieving the utmost flavor lies in the vibrant lemon-apricot glaze, which beautifully complements the freshness of the yellowtail snapper. The fragrant herbs and zesty citrus elevate this dish to gourmet status without requiring you to have a culinary degree. Simply throwing together a few simple ingredients, you'll create a stunning centerpiece for your lunch or dinner table.

Imagine serving this beautifully roasted fish, the lemon slices glistening and the aroma wafting through your kitchen, enticing everyone to gather around. Not only will you delight in the taste, but you'll also feel great knowing you're serving a healthy option that bursts with flavor and nutrients. Ready in just 45 minutes, this dish makes a perfect choice for busy weeknight dinners or special occasions. Dive into a plate of our Whole Roasted Lemon Snapper and discover a culinary gem that brings both flavor and health to your dining experience!

Ingredients

  • 0.3 cup apricot preserves 
  • tablespoons brown sugar 
  • 0.5 teaspoon cornstarch 
  •  bay leaves fresh
  • 0.5 cup juice of lemon fresh ( 2 lemons)
  • 0.5 teaspoon lemon-pepper seasoning 
  •  lemons sliced
  • servings olive oil 
  • tablespoon vegetable oil; peanut oil preferred 
  • pound yellowtail snapper fillets with head and tail intact cleaned

Equipment

  • bowl
  • baking sheet
  • sauce pan
  • oven
  • whisk
  • baking pan

Directions

  1. Lightly oil a baking pan or sturdy baking sheet. Rinse fish, pat dry, and lay in pan. (Depending on the size of your pan and fish, you may need to use two pans to accommodate all 4 fish.)
  2. Combine lemon juice and next 4 ingredients in a small bowl.
  3. Brush fish inside and out with half of lemon-apricot glaze; set remaining glaze aside.
  4. Stuff cavity of each fish with 2 to 3 lemon slices and 2 bay leaves.
  5. Lay 1 or 2 lemon slices on top of each fish, and tie to secure.
  6. Bake, uncovered, at 425 for 15 to 25 minutes or until fish flakes easily.
  7. Meanwhile, whisk together cornstarch and reserved glaze in a small saucepan. Bring to a boil over medium heat, stirring constantly. Reduce heat, and simmer 1 minute, stirring constantly.
  8. Serve sauce with fish.

Nutrition Facts

Calories711kcal
Protein53.26%
Fat30.47%
Carbs16.27%

Properties

Glycemic Index
14.38
Glycemic Load
1.38
Inflammation Score
-9
Nutrition Score
37.676956467007%

Flavonoids

Catechin
0.06mg
Epicatechin
0.06mg
Eriodictyol
18.79mg
Hesperetin
27.01mg
Naringenin
0.87mg
Apigenin
0.01mg
Luteolin
1.56mg
Kaempferol
0.04mg
Myricetin
0.41mg
Quercetin
1.1mg

Nutrients percent of daily need

Calories:711.21kcal
35.56%
Fat:23.96g
36.86%
Saturated Fat:3.87g
24.19%
Carbohydrates:28.77g
9.59%
Net Carbohydrates:26.24g
9.54%
Sugar:17.17g
19.08%
Cholesterol:167.83mg
55.94%
Sodium:302.19mg
13.14%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:94.22g
188.43%
Vitamin D:46.27µg
308.44%
Selenium:174.12µg
248.74%
Vitamin B12:13.61µg
226.8%
Vitamin B6:1.9mg
95.19%
Phosphorus:915mg
91.5%
Vitamin C:63.82mg
77.36%
Potassium:2062.36mg
58.92%
Vitamin E:7.12mg
47.44%
Magnesium:155.46mg
38.87%
Vitamin B5:3.61mg
36.11%
Calcium:179.88mg
17.99%
Vitamin B1:0.25mg
16.58%
Zinc:1.72mg
11.48%
Vitamin A:554.61IU
11.09%
Fiber:2.54g
10.15%
Folate:38.35µg
9.59%
Copper:0.19mg
9.43%
Iron:1.66mg
9.21%
Vitamin K:9.32µg
8.87%
Manganese:0.15mg
7.35%
Vitamin B3:1.42mg
7.09%
Vitamin B2:0.04mg
2.35%
Source:My Recipes