Oven Poached Red Snapper with Vegetables
Delight your taste buds with this elegant and healthy Oven Poached Red Snapper with Vegetables, a dish that brings out the best in fresh, vibrant ingredients. This recipe combines tender red snapper fillets with a medley of zucchini, cherry tomatoes, carrots, and shallots, all gently poached in a savory bath of white wine and fish stock. Infused with aromatic garlic, thyme, and fresh parsley, and finished with a touch of lemony brightness, this dish boasts a light yet deeply flavorful profile. With just 15 minutes of prep time and a quick trip to the oven, this one-pan wonder delivers restaurant-quality results while keeping cleanup minimal. Perfect for a refined weeknight dinner or an impressive meal for guests, this seafood recipe is a feast for the eyes and palate alike.
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Recipe Information
Ingredients
- 4 pieces Red snapper fillets
- 2 medium-sized, sliced Zucchini
- 1 cup Cherry tomatoes
- 1 medium-sized, julienned Carrot
- 2 small, thinly sliced Shallots
- 2 cloves, minced Garlic
- 1 cup White wine
- 1 cup Fish stock (or vegetable stock)
- 2 tablespoons Olive oil
- 4 sprigs Fresh thyme
- 2 tablespoons, chopped Fresh parsley
- 1 sliced into rounds Lemon
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Preheat your oven to 375°F (190°C).
Drizzle 1 tablespoon of olive oil in a large, deep baking dish to lightly grease the surface.
Arrange the sliced zucchini, cherry tomatoes, julienned carrot, and shallots evenly in the baking dish.
Sprinkle the minced garlic over the vegetables and season with half the salt and black pepper.
Place the red snapper fillets on top of the vegetable bed. Season the fish with the remaining salt and black pepper.
Pour the white wine and fish stock into the baking dish, ensuring the liquids pool around the vegetables and fish but do not completely cover them.
Scatter the thyme sprigs and parsley over the dish and lay the lemon slices on top of the fish for extra flavor.
Drizzle the remaining 1 tablespoon of olive oil over everything.
Cover the baking dish with aluminum foil, sealing it tightly to trap the steam for poaching.
Place the dish in the preheated oven and bake for 20-25 minutes, or until the fish is cooked through and flakes easily with a fork.
Remove the baking dish from the oven and carefully peel back the foil, watching for hot steam.
Serve each red snapper fillet with a generous portion of the poached vegetables and a spoonful of the flavorful poaching liquid. Garnish with additional fresh parsley if desired.
Nutrition Facts
Calories |
1948 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.1 g | 72% | |
| Saturated Fat | 10.5 g | 52% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 357 mg | 119% | |
| Sodium | 7132 mg | 310% | |
| Total Carbohydrate | 66.4 g | 24% | |
| Dietary Fiber | 11.4 g | 41% | |
| Total Sugars | 41.9 g | ||
| Protein | 263.3 g | 527% | |
| Vitamin D | 47.6 mcg | 238% | |
| Calcium | 488 mg | 38% | |
| Iron | 8.0 mg | 44% | |
| Potassium | 6190 mg | 132% | |
*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.
