Servings:4 | Calories:322 | Total Fat:14g | Chol:52mg | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 14g
22 %
Sat Fat 2g
10 %
Total Carb 19g
6 %
Fiber 8g
32 %
Sugars 9g
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Cholesterol 52mg
17 %
Sodium 731mg
30 %
Protein 33g
66 %
Calories:
44% Red snapper
29% Olive oil
18% Others combined
8% Eggplant
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Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.
Ingredients
3 tablespoons olive oil, divided 1 large eggplant (about 1 pound), trimmed and cut into small dice (about 3 cups) 1 medium onion, cut into small dice (about 1 1/2 cups) 2 cloves minced garlic (about 2 teaspoons) 2 medium zucchini (1 pound total), trimmed, cut into small dice (about 2 1/2 cups) 1 (14.5 ounce) can no-salt-added diced tomatoes 1 teaspoon herbs de Provence (or 1/2 teaspoon dried thyme and 1/4 teaspoon each dried rosemary and dried marjoram) 3/4 teaspoon salt, plus more for seasoning 1/2 teaspoon freshly ground black pepper 1/4 cup chopped fresh basil leaves, plus more for garnish 4 (5 ounce) fillets red snapper, skin on 2 teaspoons lemon juice 2 teaspoons rosemary (or other herb) infused olive oil, optional
Directions : View recipe directions on foodnetwork.com
