Turkish · Dinner
Baked Red Snapper with Olive Oil
Red snapper fillet baked with olive oil, lemon, garlic, tomato and oregano in Turkish style. The fish rests on roasted potato and onion, baking until flesh flakes and skin turns lightly golden, finished with fresh parsley and lemon wedges.
$8
15 minsPrep
25 minsCook
40 minsTotal
EasyLevel
Nutrition per serving
410Calories
38.2gProtein
18.6gFat
22.4gCarbs
4.8gSugar
4.1gFiber
680mgSodium
68mgChol
2.9gSat Fat
1180mgPotassium
65mgCalcium
2.4mgIron
2.6mcgVitamin B12
32mgVitamin C
gluten-free
protein-rich
low-carb
low-calorie
low-cholesterol
mediterranean
hidden-gems
gluten-free
Instructions
1
Prep
Preheat the oven to 400°F (200°C). Pat the red snapper fillet dry with paper towel and season both sides with salt and pepper.
2
Build
Layer the potato, onion, tomato and garlic in a small oven dish. Drizzle with half the olive oil and season lightly.
3
Roast
Bake the vegetable layer at 400°F (200°C) for 12 minutes until potato is just tender when pierced with a fork.
4
Build
Lay the snapper skin-side up on vegetables. Drizzle with remaining olive oil and lemon juice, scatter oregano over the fish.
5
Bake
Bake at 400°F (200°C) for 12 to 15 minutes until fish flakes easily with a fork and skin is lightly golden.
6
Plate
Transfer fish and vegetables to a plate. Scatter with parsley and serve with lemon wedges.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g red snapper fillet, skin on
- 2 tbsp2 tbsp olive oil, plus extra for drizzling
- 22 small potato (200g)
- 11 onion
- 11 tomato
- 4 cloves4 cloves garlic
- 2 tbsp2 tbsp lemon juice
- 1 tsp1 tsp dried oregano
- 1/2 tsp1/2 tsp salt
- 1/4 tsp1/4 tsp black pepper
- 2 tbsp2 tbsp parsley
