Entrée: Mexico – Huachinango Al Horno (Baked Red Snapper)
Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.
Serving Size: 2
Approximate Time
Prep
5 min
Cook
25 min
Total
30 min
Ingredients
1 red snapper fillet, about 1 lb (450 g) 1 fresh lemon salt pepper fresh parsley or dill (optional)
Instructions
1. Preheat oven to 375°F (190°C). Place the red snapper fillet on a baking sheet lined with parchment paper or lightly greased. 2. Slice the fresh lemon into thin rounds and place a few slices directly on top of the fish. Add herbs like parsley or dill for extra flavor. Season with salt and pepper and bake for 20-25 minutes until the fish is cooked through and flakes easily with a fork.
Estimated Nutritional Information*
Per serving | Servings: 2
Calories: 233 kcal
Carbohydrates: 2.7 g
Protein: 46.5 g
Fat: 3.1 g
Saturated fat: 0.7 g
Cholesterol: 83 mg
Fiber: 0.8 g
Sugar: 0.7 g
Sodium: 145 mg
Potassium: 978 mg
Calcium: 80 mg
Iron: 0.58 mg
Vitamin A: 72 µg RAE
Vitamin C: 19 mg
Vitamin D: 23 µg
Generated: 2026-11-05T19:35:56+00:00
*Values are estimates based on USDA data and mathematical calculations. Actual values may vary. Where data are unavailable, those contributions are excluded. Calories, Carbohydrates, Protein, Fat, Saturated fat, Cholesterol, Fiber, Sugar, Sodium, Potassium, Calcium, Iron, Vitamin A, Vitamin C and Vitamin D are known subtotals. Missing contributions are unknown, not zero.