Perch or Snapper Fillet with Tomatoes and Onion
Elevate your next seafood dinner with this vibrant recipe for Perch or Snapper Fillet with Tomatoes and Onion. Tender fillets are perfectly pan-seared and nestled in a fragrant medley of caramelized onions, juicy cherry tomatoes, and a hint of garlic. A splash of optional white wine adds subtle depth, while fresh parsley and zesty lemon wedges provide the perfect finishing touch. This quick and easy dish cooks in just 20 minutes, making it an ideal choice for weeknight meals or elegant entertaining. Serve this Mediterranean-inspired delight on its own or pair it with crusty bread or a light salad for a wholesome, flavorful experience. Perfect for seafood lovers, this recipe is both impressive and approachable! Keywords: perch fillet recipe, snapper fillet recipe, tomatoes and onion, easy seafood dinner, Mediterranean fish recipe.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 pieces Perch or snapper fillets
- 3 tablespoons Olive oil
- 1 large Onion
- 3 pieces Garlic cloves
- 2 cups Cherry tomatoes
- 0.25 cup White wine (optional)
- 2 tablespoons Fresh parsley
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 tablespoon Butter
- 4 pieces Lemon wedges
Instructions
Pat the perch or snapper fillets dry with a paper towel and season both sides with salt and black pepper. Set aside.
Thinly slice the onion and mince the garlic. Halve the cherry tomatoes.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the onion and sauté for 5-7 minutes until softened and slightly caramelized.
Add the minced garlic to the skillet and sauté for 1 minute until fragrant.
Stir in the cherry tomatoes and cook for 3-4 minutes, allowing them to soften and release some of their juices. If using white wine, pour it into the skillet and simmer for 2 minutes to deglaze the pan and enhance the flavor.
Push the tomato-onion mixture to one side of the skillet. Add the remaining 1 tablespoon of olive oil and the butter to the cleared space in the skillet.
Place the seasoned fillets into the skillet, skin-side down if applicable. Cook for 2-3 minutes on one side, then flip gently and cook for another 2-3 minutes until the fish flakes easily with a fork.
Spoon the tomato and onion mixture over the fish fillets. Let everything warm together for 1-2 minutes, allowing the flavors to meld.
Remove from heat and sprinkle with freshly chopped parsley. Serve the fish immediately with lemon wedges on the side for added brightness.
Nutrition Facts
Calories |
1062 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.6 g | 78% | |
| Saturated Fat | 14.7 g | 74% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 273 mg | 91% | |
| Sodium | 2704 mg | 118% | |
| Total Carbohydrate | 39.5 g | 14% | |
| Dietary Fiber | 7.9 g | 28% | |
| Total Sugars | 18.6 g | ||
| Protein | 84.0 g | 168% | |
| Vitamin D | 12.1 mcg | 60% | |
| Calcium | 164 mg | 13% | |
| Iron | 3.9 mg | 22% | |
| Potassium | 2422 mg | 52% | |
*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.
