Baked Snapper with Potatoes Oregano and White Wine
Elevate your weeknight dinner with this vibrant and flavorful Baked Snapper with Potatoes, Oregano, and White Wine. Featuring tender snapper fillets nestled atop a bed of golden, garlicky Yukon Gold potatoes, this Mediterranean-inspired dish comes alive with the aromatic notes of oregano, juicy bursts of roasted cherry tomatoes, and the brightness of fresh parsley. A generous splash of dry white wine enhances the flavors, while a final squeeze of lemon adds just the right amount of tang. Ready in under an hour, this one-pan meal is as simple as it is stunning, making it perfect for both family dinners and entertaining. Serve it warm with a crisp green salad or crusty bread to soak up the luscious juices, and enjoy a wholesome, restaurant-quality dish right at home.
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Recipe Information
Ingredients
- 4 pieces Snapper fillets
- 4 medium Yukon Gold potatoes
- 3 tablespoons Olive oil
- 3 large Garlic cloves
- 2 teaspoons Dried oregano
- 2 tablespoons Fresh parsley
- 1 cup Dry white wine
- 1 whole Lemon
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 1 cup Cherry tomatoes
Instructions
Preheat your oven to 400°F (200°C).
Peel and thinly slice the Yukon Gold potatoes. Arrange the potato slices in a single layer in a large baking dish.
Finely mince the garlic cloves. Sprinkle the minced garlic evenly over the potatoes.
Drizzle 2 tablespoons of olive oil over the potatoes, ensuring they are well-coated. Sprinkle 1 teaspoon of dried oregano, 0.5 teaspoons of salt, and 0.25 teaspoons of black pepper over the top.
Place the baking dish in the oven and bake the potatoes for 15 minutes.
While the potatoes are baking, pat the snapper fillets dry with paper towels and season them with the remaining salt, black pepper, and oregano.
Remove the baking dish from the oven after 15 minutes and arrange the snapper fillets on top of the partially cooked potatoes.
Scatter the cherry tomatoes and chopped parsley around the dish, then pour the white wine over the snapper and potatoes.
Drizzle the remaining tablespoon of olive oil over the fish and vegetables.
Return the baking dish to the oven and bake for an additional 20 minutes, or until the snapper fillets are opaque and cooked through.
Remove the dish from the oven and squeeze fresh lemon juice over the top before serving.
Serve warm, garnished with extra parsley if desired.
Nutrition Facts
Calories |
1756 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.1 g | 69% | |
| Saturated Fat | 9.0 g | 45% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 220 mg | 73% | |
| Sodium | 2684 mg | 117% | |
| Total Carbohydrate | 165.9 g | 60% | |
| Dietary Fiber | 15.9 g | 57% | |
| Total Sugars | 13.0 g | ||
| Protein | 126.0 g | 252% | |
| Vitamin D | 20.0 mcg | 100% | |
| Calcium | 304 mg | 23% | |
| Iron | 10.4 mg | 58% | |
| Potassium | 5637 mg | 120% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
