Red Snapper with Vegetables
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98% would recommend
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Serves
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Total Time
Nutritional Facts
Amount per serving (4 total)
Calories
Fat
Carbohydrate
Protein
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
Instructions
1. Preheat oven to 425 degrees
2. Slice tomatoes in half and place in skillet with 1tbsp olive oil and red wine vinegar. Cook until tomatoes break down. Add basil and oregano. Heat through.
3. Saute spinach in new skillet with remaining 1 tbsp olive oil and garlic until wilted.
4. Cook zucchini until soft, but not mushy. It should remain in tact.
5. Prepare baking dish by coating with a small amount of olive oil. Season fish with salt and pepper. Place fish skin side down in baking dish. Place in hot oven and bake until nicely done, about 10 minutes.
6. Place serving of steamed spinach on plates, and add the fish on top of the spinach. Divide remaining vegetables into proper portion.
LEAVE A COMMENT
98% would recommend
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