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    You are in: Home / Recipes / Snapper Baked With Cumin and Lemon Recipe
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    Snapper Baked With Cumin and Lemon

    Average Rating:

    3 Total Reviews

    Showing 1-3 of 3

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    • on July 15, 2007

      Followed directions except we like garlic so used 4 cloves. Delicious! My boys really liked it--the family food critics.

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    • on November 22, 2006

      This was quite delicious. I served it with some Dill and garlic rice. I only found that I could have reduce a little on the cumin as I felt it was a little too strong for us. Overall it was good.

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    • on November 19, 2006

      This is great. I have made this recipe with sea bream and it was perfect. I followed the recipe, cut down the amount of ingredients, because my sea bream was not 2 kg. I used parchment paper to enclose the fish. Parchmentpaper will keep all fluids inside, but will let escape some of the steam. And you can serve it in parchment paper. When you open the parcel all wonderful flavours will fill the air. Cumin and paprika aare a great combination. Together with parsley and garlic it will flavour the fish well without being to dominating here. The elmons add juics and freshness. Thanks for sharing.

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    Nutritional Facts for Snapper Baked With Cumin and Lemon

    Serving Size: 1 (34 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 264.9
     
    Calories from Fat 251
    95%
    Total Fat 27.9 g
    43%
    Saturated Fat 3.8 g
    19%
    Cholesterol 0.0 mg
    0%
    Sodium 588.3 mg
    24%
    Total Carbohydrate 6.4 g
    2%
    Dietary Fiber 2.8 g
    11%
    Sugars 0.4 g
    1%
    Protein 1.3 g
    2%

    The following items or measurements are not included:

    red snapper

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