High Protein Baked Snapper with Lemon and Herbs
Elevate your dinner menu with this High Protein Baked Snapper with Lemon and Herbs, a nutritious and flavorful dish that’s perfect for a wholesome, family-friendly meal. Featuring tender red snapper fillets seasoned with a vibrant blend of garlic, fresh parsley, dill, and zesty lemon juice, this recipe is bursting with Mediterranean-inspired flavors. The fish is baked to flaky perfection alongside baby potatoes and crisp green beans, all brought together in one easy sheet pan for a hassle-free cooking experience. Topped with slices of fresh lemon and a pop of briny capers, this high-protein recipe not only delights the taste buds but also nourishes the body. Ready in just 40 minutes, this balanced and delicious dish is gluten-free, nutrient-dense, and ideal for weeknight dinners or special occasions alike.
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Recipe Information
Ingredients
- 4 pieces red snapper fillets
- 4 tablespoons extra virgin olive oil
- 2 lemon
- 1 bunch fresh parsley
- 1 bunch fresh dill
- 3 garlic cloves
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons capers
- 1 pound baby potatoes
- 1 pound green beans
Instructions
Preheat your oven to 400°F (200°C).
Rinse the red snapper fillets under cold water and pat them dry with paper towels. Place them on a large baking sheet.
Drizzle 2 tablespoons of olive oil over the fillets and use your fingers to rub it evenly across the surface.
Cut 1 lemon into thin slices and set aside. Juice the other lemon and drizzle the juice over the fish.
Mince the garlic cloves finely. Chop the parsley and dill roughly after washing. Combine garlic, parsley, dill, salt, and black pepper in a small bowl, mix well, then sprinkle over the fish fillets.
Arrange the lemon slices and capers on top of the seasoned fish.
Wash the baby potatoes and cut them into halves if they are large. Trim the ends of the green beans.
In a separate bowl, toss the potatoes and green beans with the remaining 2 tablespoons of olive oil, and a pinch of salt and pepper.
Distribute the potatoes and green beans around the fish fillets on the baking sheet.
Place the baking sheet in the preheated oven and bake for 20-25 minutes, or until the fish flakes easily with a fork and the potatoes are tender.
Remove from the oven and let it rest for a couple of minutes before serving.
Serve the baked snapper with a side of roasted potatoes and green beans, garnished with additional fresh herbs if desired.
Nutrition Facts
Calories |
2284 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 84.4 g | 108% | |
| Saturated Fat | 14.1 g | 70% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 352 mg | 117% | |
| Sodium | 4007 mg | 174% | |
| Total Carbohydrate | 135.7 g | 49% | |
| Dietary Fiber | 26.3 g | 94% | |
| Total Sugars | 22.0 g | ||
| Protein | 276.2 g | 552% | |
| Vitamin D | 47.6 mcg | 238% | |
| Calcium | 774 mg | 60% | |
| Iron | 19.2 mg | 107% | |
| Potassium | 8221 mg | 175% | |
*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.
