Fish

Snapper Fillet with Creamed Spinach and Tomatoes is for Dinner.

Snapper Fillet with Creamed Spinach and Tomatoes takes 5 minutes to prepare.

Snapper Fillet with Creamed Spinach and Tomatoes takes 20 minutes to cook.

Snapper Fillet with Creamed Spinach and Tomatoes makes 4 servings.

The ingredients for Snapper Fillet with Creamed Spinach and Tomatoes are:

12 cups spinach
4oz cream cheese
2 cloves garlic, minced
Salt and red pepper flakes to taste
1 pound grouper or red snapper fillets
4 small plum tomatoes, sliced

Here is how you make Snapper Fillet with Creamed Spinach and Tomatoes:

Preheat oven to 400 degrees F. Prepare 4 pieces of parchment paper or aluminum foil. Trim and thoroughly wash spinach. Place spinach, with water still clinging to its leaves, into a large pot and cover. Steam the spinach over medium-high heat, stirring occasionally, until just wilted, about 5 minutes. Remove immediately and drain. When cool enough to handle, press out excess liquid. Chop and place in a small bowl. Stir in garlic and cream cheese.Place one quarter of the creamed spinach in the center of one half of each opened paper heart. Lay a grouper or snapper fillet over the creamed spinach and arrange tomato slices over the fillet.Seal the packages and place them on a baking sheet sprayed with cooking spray. Bake for 10 to 12 minutes, or until the packages are puffed. (You may want to open one package to check that the fish is opaque.) Transfer the packages to individual plates; let each diner open his or her own package. Yield: 4 servingsNumber of Servings: 4Recipe submitted by SparkPeople user JOY2DAY.

The nutritional information for Snapper Fillet with Creamed Spinach and Tomatoes is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 208.8

• Total Fat: 2.9 g
• Cholesterol: 55.6 mg
• Sodium: 298.3 mg
• Total Carbs: 8.3 g
• Dietary Fiber: 2.7 g
• Protein: 37.2 g

The dietary needs meet for Snapper Fillet with Creamed Spinach and Tomatoes is Low Fat