Keto Red Snapper en Papillote
1.9g
Net Carbs
48.6g
Protein
17.3g
Fat
1.0g
Fiber
366
Calories
Ingredients:
- 1/2 teaspoon leaf Basil (Dried)
- 33 ounces Snapper (Fish) (Mixed Species)
- 2 tablespoons chopped Sun-Dried Tomatoes
- 1/2 teaspoon leaf Oregano
- 4 tablespoons Light Olive Oil
- 4 medium (4-1/8" long) Scallions or Spring Onions
- 1 small (5 per pound) Red Sweet Pepper
Directions:
- Heat oven to 425°F. Cut four 12x12 squares of aluminum foil; fold each square in half, then open again.
- Dice the red pepper, green onions and sun-dried tomatoes and combine them in a bowl. Place 1/4 of the vegetable mixture on one half of each square, leaving a 1/2-inch border. Season fillets with oregano, basil, salt, and pepper.
- Place one fillet on top of each vegetable mound. Drizzle with olive oil. Fold foil over fish. Seal and crimp edges to make airtight packets. (May be made several hours ahead to this point)
- Transfer packets to a baking sheet. Bake 25 minutes. Open packets directly on dinner plates.
