Pargo Rojo al Horno con Vegetales Mediterráneos
Baked Red Snapper with Mediterranean Vegetables
Yes, keto as served. About 6g net carbs per serving, lower than 5 in 10 Dominican dishes.
What it is
A whole red snapper, seasoned with garlic, lemon, and herbs, then baked to perfection until its flesh is moist and flaky. Served alongside a vibrant medley of oven-roasted non-starchy vegetables such as zucchini, eggplant, bell peppers, and onions, drizzled with olive oil.
Key ingredients
Whole red snapper, olive oil, fresh lemon juice, garlic, oregano, thyme, bell peppers, zucchini, eggplant, onions, salt, black pepper.
Optional tweaks
Verify no breading is used on the fish. Ensure vegetables are strictly non-starchy and cooked without added sugars or high-carb sauces.
Watch out for
Hidden sugars in vegetable glazes, cross-contamination from starchy sides or sauces, breading on fish.
Macros are estimates for a typical serving and vary by restaurant. Confirm ingredients with staff, especially if you have allergies. Our ingredient lists are generated automatically and describe how a dish is typically made.
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