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    You are in: Home / Recipes / Red Snapper Baked with Orange Recipe
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    Red Snapper Baked with Orange

    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    15 mins

    40 mins

    Mirj's Note:

    This comes from The Art of American Indian Cooking by Yeffe Kimball and Jean Anderson.

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    Units: US | Metric


    1. 1
      Preheat oven to 400° F.
    2. 2
      Place the fish in a large baking pan.
    3. 3
      Dot each piece of fish well with butter and sprinkle with parsley and pepper.
    4. 4
      Lay the orange slices over the fish.
    5. 5
      Bake for 20 minutes.
    6. 6
      Reduce heat to 350° F.
    7. 7
      ,and bake for 20 minutes more or until the fish flakes at the touch of a fork.

    Ratings & Reviews:

    • on September 19, 2006


      delicious recipe, yet easy to make. thanks!

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    • on October 04, 2003


      This is a beautifull recipe in it's simplicity!! I have been looking for a recipe to use some cod I had in the freezer and found this and am soo happy I found it. I will try red snapper next time. We loved the orange flavour and the fact that the real taste of the parsley came through. We scaled to half and the two of us ate all of it!! the most delicious cod we have had in a long time. Served it with broccoli and a baked potato. Lovely supper, thanks for sharing a keeper.

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    • on May 17, 2010


      Good tasting dish. Easy and quick to make when you have short notice about company coming! I made as directed, and the fish flaked wonderfully without being too dry but couldn't take a photo because it flaked so, that I couldn't plate it prettily! Love the citrus being whole orange slices. Gave it that tang that I love. Thnx for sharing your recipe, Mirj

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (6)


    Nutritional Facts for Red Snapper Baked with Orange

    Serving Size: 1 (300 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 285.0
    Calories from Fat 54
    Total Fat 6.0 g
    Saturated Fat 2.4 g
    Cholesterol 91.7 mg
    Sodium 168.0 mg
    Total Carbohydrate 7.9 g
    Dietary Fiber 1.7 g
    Sugars 6.1 g
    Protein 47.4 g

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