Red Snapper with Vegetables

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98% would recommend
3.0150 recipe ratingsaverage rating is 3 out of 5, based on 150 votes, recipe ratings
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Fish Lunch Dinner Between 350 and 650 Main meal Moderate Seafood Dairy-Free Gluten-free

Serves

4

Prep Time

0.1 Minutes

Total Time

0.1 Minutes

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
3.0150 recipe ratingsaverage rating is 3 out of 5, based on 150 votes, recipe ratings
WRITE A REVIEW
98% would recommend

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