Greek · Dinner
Baked Snapper with Herbs
A Greek baked white fish featuring snapper fillet roasted over potatoes and tomatoes with garlic, oregano, and lemon. The fish stays moist from gentle oven heat and pan juices, while vegetables soften beneath. Finished with olive oil and fresh parsley.
$8
15 minsPrep
25 minsCook
40 minsTotal
EasyLevel
Nutrition per serving
432Calories
41.2gProtein
16.9gFat
29.8gCarbs
4.9gSugar
4.9gFiber
410mgSodium
99mgChol
2.5gSat Fat
1450mgPotassium
60mgCalcium
2.4mgIron
3.2mcgVitamin B12
42mgVitamin C
gluten-free
protein-rich
low-calorie
mediterranean
hidden-gems
gluten-free
Instructions
1
Prep
Thinly slice the potato, tomato, garlic, and lemon. Measure out parsley, oregano, salt, and black pepper.
2
Arrange the potato slices in a baking dish, drizzle with half the olive oil, season with salt, then layer tomato and garlic over potatoes.
3
Bake at 400°F (200°C) for 15 minutes. Place snapper fillet on vegetables, scatter lemon slices and oregano over fish until opaque and flaking easily.
4
Plate
Transfer fish and vegetables to a plate, spoon pan juices and vegetable stock over, finish with fresh parsley.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g snapper fillet
- 22 small potato (300g)
- 11 tomato (120g)
- 4 cloves4 cloves garlic
- 11 lemon
- 2 tbsp30ml olive oil
- 1 tsp1 tsp dried oregano
- 2 tbsp2 tbsp parsley
- 1/2 cup120ml vegetable stock
- salt and black pepper to taste
