Greek · Dinner
Grilled Snapper With Lemon
Greek grilled snapper fillet with crispy skin, marinated in lemon juice, garlic, and oregano. Cooked skin-side down until the skin crisps, then finished with olive oil and fresh parsley. Served with lemon wedges.
$9
10 minsPrep
10 minsCook
20 minsTotal
EasyLevel
Nutrition per serving
329Calories
38.6gProtein
17.8gFat
3.4gCarbs
0.7gSugar
0.9gFiber
720mgSodium
99mgChol
2.9gSat Fat
620mgPotassium
45mgCalcium
1.1mgIron
3.2mcgVitamin B12
18mgVitamin C
gluten-free
protein-rich
low-carb
low-calorie
mediterranean
thirty-min-meals
hidden-gems
gluten-free
low-calorie
Instructions
1
Prep
Pat snapper fillet dry, score skin lightly, mince garlic, and chop parsley.
2
Marinate
Combine lemon juice, garlic, oregano, olive oil, salt, and pepper in a shallow dish. Coat fillet on both sides, let sit 15 minutes.
3
Grill
Brush grill with oil and heat to high. Place fillet skin-side down, grill 4 to 5 minutes until skin crisps and releases easily, then flip and grill 3 minutes over medium-high heat until opaque.
4
Plate
Transfer fillet to plate, squeeze lemon wedge over top, scatter with parsley, and serve with remaining lemon wedges.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g snapper fillet, skin on
- 2 tbsp2 tbsp lemon juice
- 2 clove2 clove garlic
- 1 tsp1 tsp dried oregano
- 2 tbsp2 tbsp olive oil, plus extra for brushing the grill
- 11 lemon, cut into wedges
- 2 tbsp2 tbsp parsley
- 1/2 tsp1/2 tsp salt
- 1/4 tsp1/4 tsp black pepper
