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Nutrition Facts
Serving Size 378 g
(Approx. 4 Servings)
Amount Per Serving
Calories 430 Calories From Fat 200
% Daily Value*
Total Fat 23 g 35%
Saturated Fat 3 g 15%
Trans Fat 0.0 g
Cholesterol 65 mg 22%
Sodium 1910 mg 80%
Total Carbohydrate 19 g 6%
Dietary Fiber 5 g 20%
Sugars 9 g
Protein 36 g
Vitamin A 50% • Iron 25%
Vitamin C 45% • Calcium 10%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Sicilian Whole Red Snapper

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Prep Time
5 minutes
Cook Time
30 minutes
Total Time
35 minutes
Serves
4  People

Ingredients

Recipe makes 4 Servings

3 Lb whole red snapper
4 Tbsp Rustico Unfiltered Extra Virgin Olive Oil, divided use
1 Tbsp kosher salt
2 Tsp coarse ground black pepper
1 Orti Di Calabria Sicilian Pasta Sauce
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Instructions

1
Preheat oven to 425ºF.
2
Drizzle outside and cavity of snapper with 2 tablespoons of olive oil. Season inside and out with salt and pepper.
3
Pour half of the sauce in the bottom of a roasting pan.
4
Lay fish on top of sauce and pour with remaining sauce.
5
Bake about 30 minutes, turning halfway through, or until meat easily flakes away from bone.
6
To serve, use forks to lift meat away from bones and pour all but 1/4 cup of sauce from pan onto a serving platter. Place fish on sauce.
7
Top with reserved 1/4-cup of sauce and drizzle with remaining 2 tablespoons of olive oil and serve.

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