Philippine Red Snapper Recipe

Name: Philippine Red Snapper
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large onion; 1/2 green pepper; 3 stalks celery; 1 carrot; 2 lb. red snapper fillets; 2 Tbsp. lemon juice; 1/2 tsp. salt; 2 Tbsp. olive oil; 1 (1 lb.) can tomatoes; 2 Tbsp. ketchup; 1/2 tsp. salt; 1/8 tsp. pepper

Servings: persons

1 large onion
1/2 green pepper
3 stalks celery
1 carrot
2 lb. red snapper fillets
2 Tbsp. lemon juice
1/2 tsp. salt
2 Tbsp. olive oil
1 (1 lb.) can tomatoes
2 Tbsp. ketchup
1/2 tsp. salt
1/8 tsp. pepper

1
Peel onion and chop fine.
2
Seed green pepper and chop.
3
Chop celery and carrot.
4
Place fish fillets on large plate.
5
Sprinkle with lemon juice and salt.
6
Let stand 30 minutes.
7
Place fillets in a 9 x 13-inch bake pan, discarding excess lemon juice.
8
Heat olive oil in 10-inch frypan over medium heat.
9
Saute onion, green pepper, celery and carrot 5 minutes, stirring with fork.
10
Add tomatoes, ketchup, salt and pepper.
11
Cover and simmer 30 minutes.
12
Pour vegetables over fillets.
13
Bake 35 minutes at 400u00b0.

117

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 large onion, 1/2 green pepper, 3 stalks celery, 1 carrot, and more.

Yes, Philippine Red Snapper falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Philippine Red Snapper

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