Baked Red Snapper(Greece)

1. Heat oven to 375 degrees F.

2. Lightly oil a shallow roasting pan.

3. With sharp knife, make 4 cuts through skin of each fish. Place snapper in oiled pan. Drizzle, inside and out, with lemon juice, oil, and wine. Sprinkle with salt and pepper.

4. Bake seasoned fish until cooked through, about 25 minutes total, or 10 minutes per each inch thickness.

5. To serve, transfer fish to serving platter. Garnish with thyme, if desired. Serve immediately.

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Nutrient	Quantity
Total fats	0.6711 g
Protein	17.3643 g
Carbohydrates	7.2586 g
Energy	100.6473 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.0217 g
Water	142.0779 g
Calcium, Ca	111.54 mg
Lutein + zeaxanthin	12.2 g
Fiber, total dietary	0.8728 g
Carotene, beta	0.8133 g
Niacin	1.0141 mg
Vitamin A, RAE	25.5 g
Riboflavin	0.1427 mg
Fatty acids, total polyunsaturated 15:0	0.0008 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0073 g
Sodium, Na	58.7333 mg
Fatty acids, total saturated 16:1 undifferentiated	0.0127 g
Total lipid (fat)	0.6711 g
Manganese, Mn	0.113 mg
Fructose	0.8947 g
Fatty acids, total saturated 16:0	0.0863 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.0098 g
Sucrose	0.3497 g
Choline, total	59.398 mg
Sugars, total	2.0496 g
Fatty acids, total saturated 10:0	0.0163 g
Fatty acids, total saturated 18:0	0.0331 g
Fatty acids, total saturated 20:4 undifferentiated	0.0442 g
Vitamin B-6	0.1418 mg
Selenium, Se	14.4357 g
Ash	1.229 g
Fatty acids, total saturated 18:1 undifferentiated	0.0653 g
Pantothenic acid	0.1065 mg
Copper, Cu	0.2473 mg
Thiamin	0.122 mg
Retinol	25.5 g
Iron, Fe	1.5985 mg
Carbohydrate, by difference	7.2586 g
Phosphorus, P	163.7307 mg
Folate, total	29.2567 g
Fatty acids, total saturated 20:5 n-3 (EPA)	0.0196 g
Cholesterol	42.5 mg
Fatty acids, total saturated 18:2 undifferentiated	0.0378 g
Glucose (dextrose)	0.8052 g
Fatty acids, total saturated 14:0	0.0033 g
Zinc, Zn	0.9178 mg
Fatty acids, total saturated 12:0	0.0008 g
Fatty acids, total polyunsaturated	0.1764 g
Fatty acids, total saturated 14:1	0.0016 g
Vitamin A, IU	89.88 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0102 g
Folate, DFE	29.2567 g
Vitamin C, total ascorbic acid	31.98 mg
Phytosterols	1.32 mg
Fatty acids, total polyunsaturated 18:1 c	0.0033 g
Vitamin B-12	0.85 g
Vitamin K (phylloquinone)	0.085 g
Fatty acids, total saturated	0.1555 g
Fatty acids, total monounsaturated	0.0986 g
Folate, food	29.2567 g
Cryptoxanthin, beta	3.2533 g
Vitamin E (alpha-tocopherol)	0.547 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.028 g
Magnesium, Mg	24.04 mg
Potassium, K	281.0253 mg

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	1.5 1/2	0	0	0
White wine	0.25 cup	0	0	0
Lemon juice	0.33 cup	17.8933	5.612	0.1952
Extra virgin olive oil	0.25 cup	75.65	0	0.425
Red snapper	3	75.65	0	0.425
white pepper	1 teaspoon	7.104	1.6466	0.0509
thyme	2 bunches	0	0	0