foil-wrapped Louisiana Red Snapper

Louisiana Red Snapper baked to perfection and served with fragrant fennel, red onion and basil, 142.6 calories.


baked, basil, Finfish, healthy, low-calorie, low-fat


  • 2 1/4 lbs Louisiana Red Snapper fillets, skinless, cut into 3-oz. portions
  • Olive oil cooking spray, as needed
  • 12 oz Fresh fennel, chopped
  • 18 oz Tomato, diced
  • 6 oz Red onion, diced
  • 3/4 cup Fresh basil, chopped
  • 1 1/2 cups White wine
  • 12 ea Foil, cut into 8 x 8 pieces*
  • *Can substitute parchment paper.


  1. Lay out each foil square; fold edges up slightly and spray.
  2. Place a bed of fennel over the lower third of each foil square. Top each with Louisiana Red Snapper fillet.
  3. Mix tomatoes, onion, basil and pour over snapper; drizzle with wine. Fold over each foil packet and close completely; seal tightly.
  4. Place foil packets on sheet pan. Place pan into preheated 425°F oven for 12–15 minutes.
  5. Remove to individual serving plates or bowls. Serve, opening packets in front of guests.