Red Snapper Baked with Orange
Elevate your seafood dinner game with this vibrant and flavorful recipe for **Red Snapper Baked with Orange**. This dish pairs the delicate, flaky texture of red snapper with the zesty brightness of fresh orange juice and zest, creating an irresistible citrus-infused marinade enriched with extra-virgin olive oil, fresh thyme, and minced garlic. Topped with thin slices of orange, the fish is baked to perfection, achieving a tender, melt-in-your-mouth consistency with a hint of caramelized sweetness. Ready in just 40 minutes, this oven-baked masterpiece is a healthy, gluten-free option that's as beautiful on the plate as it is delicious. Garnish with fresh parsley, and serve alongside steamed vegetables or fluffy rice for a light yet satisfying meal that's perfect for weeknights or special occasions.
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Recipe Information
Ingredients
- 4 pieces Red snapper fillets
- 2 medium Orange (zest and juice)
- 3 tablespoons Extra-virgin olive oil
- 2 teaspoons Fresh thyme leaves
- 2 cloves Garlic cloves (minced)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper (freshly ground)
- 1 orange Orange slices
- 2 tablespoons Parsley (chopped, for garnish)
Instructions
Preheat your oven to 375°F (190°C). Line a baking dish with parchment paper or lightly grease it with olive oil.
Rinse the red snapper fillets under cold water and pat them dry with paper towels.
Zest the oranges and then juice them into a small bowl. Reserve the zest and juice for the marinade.
In a large mixing bowl, whisk together the orange juice, orange zest, olive oil, minced garlic, thyme leaves, salt, and black pepper.
Add the red snapper fillets to the bowl and gently coat them with the marinade. Let them sit for 10 minutes to absorb the flavors.
Lay the marinated fillets in the prepared baking dish and pour any remaining marinade over the top.
Arrange thin slices of orange over each fillet for extra flavor and visual appeal.
Cover the baking dish with aluminum foil and bake for 20 minutes. Then remove the foil and bake for an additional 5 minutes to lightly brown the top.
Remove the dish from the oven and let the fish rest for 2 minutes.
Garnish the baked fillets with freshly chopped parsley and serve immediately with steamed vegetables or rice.
Nutrition Facts
Calories |
1844 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.0 g | 86% | |
| Saturated Fat | 11.4 g | 57% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 352 mg | 117% | |
| Sodium | 2936 mg | 128% | |
| Total Carbohydrate | 66.6 g | 24% | |
| Dietary Fiber | 13.6 g | 49% | |
| Total Sugars | 50.5 g | ||
| Protein | 258.0 g | 516% | |
| Vitamin D | 47.6 mcg | 238% | |
| Calcium | 524 mg | 40% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 5254 mg | 112% | |
*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.
