Italian Snapper

1. Preheat oven to 425 degrees.

2. pat dry filets, season with salt and pepper. Spray a baking dish with canola oil. Spread evenly about 1/2 cup of the marinara. Sprinkle diced peppers and onions. Layer snapper filets on top. Spread remaining marinara evenly over the filets to cover. Sprinkle to taste garlic salt and Italian seasoning. Sprinkle top with parmesan.

3. Bake for 20 to 25 minutes (sauce will be bubbly and parmesan will be lightly browned).

4. Let sit for 5 to 10 minutes and serve.

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Nutrient	Quantity
Total fats	2.1012 g
Protein	16.5117 g
Carbohydrates	18.7608 g
Energy	159.9 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.034 g
Water	59.3046 g
Aspartic acid	0.1238 g
Calcium, Ca	325.95 mg
Lutein + zeaxanthin	202.895 g
Fiber, total dietary	1.0115 g
Carotene, beta	128.96 g
Niacin	0.3656 mg
Vitamin A, RAE	26.71 g
Arginine	0.0161 g
Riboflavin	0.0367 mg
Fatty acids, total saturated 20:1	0.0304 g
Glutamic acid	0.1154 g
Sodium, Na	461.785 mg
Fatty acids, total saturated 16:1 undifferentiated	0.0448 g
Total lipid (fat)	2.1012 g
Manganese, Mn	0.0726 mg
Fructose	0.6664 g
Proline	0.0143 g
Fatty acids, total saturated 16:0	0.551 g
Fatty acids, total saturated 8:0	0.0224 g
Sucrose	0.0654 g
Choline, total	9.4325 mg
Sugars, total	2.028 g
Serine	0.0321 g
Fatty acids, total saturated 10:0	0.0504 g
Fatty acids, total saturated 18:0	0.2472 g
Vitamin B-6	0.1733 mg
Selenium, Se	17.32 g
Ash	2.8158 g
Fatty acids, total saturated 18:1 undifferentiated	0.5072 g
Pantothenic acid	0.0589 mg
Phenylalanine	0.0547 g
Copper, Cu	0.0473 mg
Betaine	0.0595 mg
Thiamin	0.0539 mg
Retinol	15.6 g
Methionine	0.0042 g
Iron, Fe	2.2023 mg
Carbohydrate, by difference	18.7608 g
Phosphorus, P	291.9 mg
Folate, total	15.95 g
Fatty acids, total saturated 4:0	0.0648 g
Alanine	0.0214 g
Cholesterol	8 mg
Valine	0.0214 g
Fatty acids, total saturated 18:2 undifferentiated	0.0773 g
Glycine	0.0178 g
Carotene, alpha	12.495 g
Glucose (dextrose)	0.6902 g
Fatty acids, total saturated 14:0	0.2008 g
Zinc, Zn	1.2774 mg
Isoleucine	0.0143 g
Fatty acids, total saturated 12:0	0.056 g
Fatty acids, total polyunsaturated	0.1113 g
Leucine	0.0214 g
Vitamin A, IU	280.55 IU
Folate, DFE	15.95 g
Tryptophan	0.0071 g
Vitamin C, total ascorbic acid	47.838 mg
Phytosterols	5.355 mg
Fatty acids, total saturated 6:0	0.0384 g
Tyrosine	0.0071 g
Vitamin B-12	0.44 g
Vitamin K (phylloquinone)	4.563 g
Fatty acids, total saturated	1.2785 g
Histidine	0.0059 g
Fatty acids, total monounsaturated	0.5832 g
Threonine	0.0214 g
Folate, food	15.95 g
Cryptoxanthin, beta	4.165 g
Vitamin E (alpha-tocopherol)	0.2362 mg
Magnesium, Mg	21.95 mg
Lysine	0.0232 g
Potassium, K	344.125 mg
Cystine	0.0071 g
Fluoride, F	1.19 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Parmesan cheese	0.5 cup	148	16	2
Italian seasoning	0	0	0	0
green pepper	0.5	11.9	2.7608	0.1012
salt pepper	0	0	0	0
white onion	0.5	0	0	0
garlic salt	0	0	0	0
marinara sauce	2 cups	0	0	0
red snapper fillet	3	0	0	0