foil-wrapped Louisiana Red Snapper VIEW/PRINT Louisiana Red Snapper baked to perfection and served with fragrant fennel, red onion and basil, 142.6 calories. Servings Season Method Prep Time 12 Bake 20 min. Tags: baked, basil, Finfish, healthy, low-calorie, low-fat Ingredients: 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. Directions: Lay out each foil square; fold edges up slightly and spray. Place a bed of fennel over the lower third of each foil square. Top each with Louisiana Red Snapper fillet. Mix tomatoes, onion, basil and pour over snapper; drizzle with wine. Fold over each foil packet and close completely; seal tightly. Place foil packets on sheet pan. Place pan into preheated 425°F oven for 12–15 minutes. Remove to individual serving plates or bowls. Serve, opening packets in front of guests.