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Red Snapper with Vegetables

average rating is 3 out of 5, based on 150 votes

Indulge in a delightful culinary experience with our Red Snapper with Vegetables recipe. This mouthwatering dish combines tender red snapper fillets with a medley of vibrant vegetables, all infused with aromatic herbs and flavors. With its fresh ingredients and enticing blend of flavors, this recipe is sure to impress and satisfy your taste buds.

Serving suggestions/tips:

Serve the Red Snapper with Vegetables alongside a bed of cooked quinoa or steamed rice for a complete meal.

Garnish with a squeeze of fresh lemon juice for a citrusy twist.

Pair with a crisp white wine to complement the flavors of the dish.

Feel free to customize the vegetable selection based on your preferences or what's in season.

Serves

Prep Time

N/A

Total Time

N/A

Calories

Protein

Fat

Carbs

Tags:

Fish Lunch Dinner Main meal Moderate Seafood Dairy-Free Gluten-free Red Snapper Healthy Low Carb Low Calorie High Protein Gluten-Free Mediterranean Weight Loss Keto-Friendly Nutritious Easy Quick One-Serving Oven-Baked Fresh Ingredients Vegetables Tomatoes Spinach Zucchini Yellow Squash Olive Oil Red Wine Vinegar Basil Oregano Garlic Vegan Option Paleo-Friendly

Ingredients

4, 4oz fresh red snapper filets
1 cup grape tomatoes
2 tbsp olive oil, divided
¼ cup red wine vinegar
4 tsp basil, coarsely chopped
1 tsp dried oregano
4 cups spinach, trimmed, stems removed
1 clove garlic, pressed
2 medium zucchini, trimmed and sliced lengthwise
2 medium yellow squash
sea salt and black pepper, to taste

Directions

Preheat your oven to 400°F (200°C).
In a large baking dish, place the red snapper fillets and grape tomatoes. Drizzle 1 tablespoon of olive oil and red wine vinegar over the fillets and tomatoes. Sprinkle with basil, dried oregano, sea salt, and black pepper.
Place the baking dish in the preheated oven and bake for about 12-15 minutes, or until the fish is cooked through and easily flakes with a fork.
While the fish is baking, heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat.
Add the pressed garlic to the skillet and sauté for about 1 minute until fragrant.
Add the sliced zucchini and yellow squash to the skillet. Cook for about 5-6 minutes, stirring occasionally, until the vegetables are tender-crisp.
Add the spinach to the skillet and cook for an additional 2-3 minutes until wilted.
Season the vegetables with sea salt and black pepper to taste.
Once the red snapper is cooked, remove it from the oven.
Serve the red snapper fillets on a plate alongside the sautéed vegetables.
Garnish with fresh basil leaves, if desired.