Pargo con Salsa de Perejil (Snapper in Parsley Sauce)

Pargo con Salsa de Perejil (Snapper in Parsley Sauce)
Pargo con Salsa de Perejil (Snapper in Parsley Sauce) might be just the main course you are searching for. This recipe serves 4. One serving contains 212 calories, 37g of protein, and 3g of fat. This recipe covers 32% of your daily requirements of vitamins and minerals. If you have onion, lime juice, garlic cloves, and a few other ingredients on hand, you can make it. To use up the lime juice you could follow this main course with the Lime Angel Food Cake with Lime Glaze and Pistachios as a dessert. From preparation to the plate, this recipe takes around 45 minutes. It is a pretty expensive recipe for fans of Mexican food. It is a good option if you're following a gluten free, dairy free, and primal diet.

Instructions

1
Preheat oven to 400
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OvenOven
2
Arrange the red snapper fillets in a 13 x 9-inch baking dish coated with cooking spray.
Ingredients you will need
Red Snapper FilletsRed Snapper Fillets
Cooking SprayCooking Spray
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Baking PanBaking Pan
3
Place parsley and remaining ingredients in a blender or food processor; process until smooth.
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ParsleyParsley
Equipment you will use
Food ProcessorFood Processor
BlenderBlender
4
Pour sauce over fish.
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SauceSauce
FishFish
5
Bake at 400 for 18 minutes or until fish flakes easily when tested with a fork.
Ingredients you will need
FishFish
Equipment you will use
OvenOven
DifficultyMedium
Ready In45 m.
Servings4
Health Score100
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