1 T. plus 1 tsp. olive oil
4 6-oz. skinless red snapper fillets
¼ C. lemon juice
¼ C. parsley, chopped

Heat oil in a heavy nonstick skillet over medium high heat. Season snapper with salt and pepper to taste. Sauté snapper 3 to 4 minutes per side or until fish flakes easily. Carefully transfer fillets to a serving platter. Drain excess drippings from skillet. Stir in lemon juice. Remove from heat and stir in parsley. Serve lemon sauce over red snapper.

Yield: 4 servings
Calories: 215
Fat: 6.8g
Fiber: .2g