Baked Snapper With Vegetables Recipes

RED SNAPPER WITH VEGGIES

Bursting with crisp, flavorful veggies, you'll be amazed that this dish, submitted by Carolyn Zimmerman of Fairbury, Illinois, was made entirely in the microwave.

Provided by Taste of Home

Categories Dinner

Time 15m

Yield 2 servings.

Number Of Ingredients 5

Red Snapper with Veggies image

Steps:

Place the zucchini, carrot and onion in an 8-in. square dish coated with cooking spray. Cover and microwave on high for 2 minutes. , Brush 1 tablespoon stir-fry sauce over both sides of fillets. Spoon remaining sauce over vegetables; toss to coat. Place fish over vegetables. Cover and microwave on high 2-3 minutes longer or until fish flakes easily with a fork.

Nutrition Facts : Calories 166 calories, Fat 2g fat (0 saturated fat), Cholesterol 40mg cholesterol, Sodium 857mg sodium, Carbohydrate 13g carbohydrate (7g sugars, Fiber 2g fiber), Protein 25g protein.

Ingredients

1/2 medium zucchini, cut into 1/8-inch slices
1 medium carrot, cut into 1/8-inch slices
1/2 medium onion, cut into 1/8-inch slices
3 tablespoons stir-fry sauce, divided
2 red snapper fillets (4 ounces each)

BAKED SNAPPER WITH VEGETABLES

Provided by Food Network Kitchen

Yield 2 servings

Number Of Ingredients 6

Baked Snapper with Vegetables image

Steps:

Preheat oven to 375 degrees. On a large piece of foil, drizzle olive oil and top with fish fillets. Top with leeks and red pepper. Season with dried tarragon, salt and pepper. Splash fish with 3-4 tablespoons wine. Fold foil up into a package and place on baking sheet. Bake for 20 minutes

Ingredients

1 tablespoon olive oil
2 fillets red snapper or other firm fish
1/2 cup thinly sliced leeks
1/2 cup thinly sliced red pepper
Salt and pepper
White wine

WHOLE ROASTED RED SNAPPER

Provided by Enid Nemy

Categories dinner, weekday, roasts, main course

Time 45m

Yield 2 servings

Number Of Ingredients 16

Whole Roasted Red Snapper image

Steps:

Preheat oven to 300 degrees. Spread cubed vegetables evenly across a baking sheet, and bake until slightly tender, about 20 minutes. Meanwhile, rinse the fish with cool water and season the insides with salt and pepper. In each fish, place sprigs of thyme, sage, and rosemary; a garlic clove, and a wedge of lemon.
Remove vegetables to a medium saucepan, and reserve. Raise oven temperature to 450 degrees. Lightly oil the baking sheet that held the vegetables, and place the stuffed fish on it. Roast the fish at 450 degrees for about 15 minutes, or until cooked to taste.
While fish is cooking, add lemon juice, lime juice and white wine to the saucepan of vegetables. Cook, uncovered, over medium heat, to reduce liquid slightly. Add butter, tomato, sage and oregano.
Serve the whole roasted fish topped with vegetable sauce. Serve with roasted potatoes and grilled vegetables.

Ingredients

2 cups mixed cubed eggplant, yellow squash and zucchini
2 whole red snappers, 1 1/2 to 1 3/4 pounds each, scaled, gutted and trimmed of spines and gills
Kosher salt, to taste
Crushed black peppercorns, to taste
2 sprigs fresh thyme
2 sprigs fresh sage
2 sprigs fresh rosemary
2 cloves garlic, peeled
2 wedges of lemon
Juice of three lemons
Juice of three limes
4 tablespoons white wine
4 tablespoons ( 1/2 stick) unsalted butter
1 plum tomato, seeded and diced
1 teaspoon chopped fresh sage
1 teaspoon chopped fresh oregano

RED SNAPPER WITH GARLIC-LEMON-DILL BUTTER

Robust ocean fish seeks tangy, buttery garnish for epicurean adventure. This garnish works well on most types of fish, but it was hatched using red snapper because I had a lemon and a single sprig of dill that needed to be used and the red snapper was the best looking fresh fish in the case. I've done Alaskan sockeye salmon the same way to good effect. Pairs well with pasta or rice, shown with my go-to Fettuccine with Sweet Pepper-Cayenne Sauce from this site, and fresh vegetables.

Provided by canesmojo

Categories Snapper Recipes

Time 35m

Yield 2

Number Of Ingredients 6

Red Snapper with Garlic-Lemon-Dill Butter image

Steps:

Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
Place red snapper filets on the prepared baking sheet, skin side down.
Melt butter in a small saucepan over medium-low heat and saute garlic in the melted butter until softened, about 3 minutes. Squeeze lemon juice on top, straining out the seeds.
Brush the snapper liberally with garlic butter mixture, coating both pieces and season with salt and pepper of desired.
Bake in the preheated oven until fish is opaque and firm to the touch, about 20 minutes. Serve immediately.

Nutrition Facts : Calories 380.6 calories, Carbohydrate 1 g, Cholesterol 127.8 mg, Fat 20.3 g, Fiber 0.1 g, Protein 46.3 g, SaturatedFat 11.6 g, Sodium 222.7 mg

Ingredients

4 (4 ounce) red snapper fillets
3 tablespoons butter
2 cloves garlic cloves, minced
1 lemon, juiced
1 sprig fresh dill, or more to taste
salt and freshly ground black pepper to taste

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Baked Snapper With Vegetables Recipes

RED SNAPPER WITH VEGGIES

Bursting with crisp, flavorful veggies, you'll be amazed that this dish, submitted by Carolyn Zimmerman of Fairbury, Illinois, was made entirely in the microwave.

BAKED SNAPPER WITH VEGETABLES

WHOLE ROASTED RED SNAPPER

RED SNAPPER WITH GARLIC-LEMON-DILL BUTTER

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