Sauteed Snapper with Plum Tomatoes and Spinach
Delight in the fresh, vibrant flavors of Sauteed Snapper with Plum Tomatoes and Spinach—a quick, healthy meal that's perfect for weeknight dinners or entertaining guests. This dish highlights crispy, golden-brown snapper fillets paired with the natural sweetness of sautéed plum tomatoes and the earthy goodness of tender baby spinach, all brought together with a splash of dry white wine and a hint of zesty lemon juice. Simple seasonings and quality ingredients make this gluten-free recipe a standout, while the light yet flavorful white wine and garlic-infused sauce adds a gourmet touch. Finished with a sprinkle of fresh parsley for a burst of color and freshness, this 30-minute recipe is both elegant and easy to prepare, ensuring maximum flavor with minimal effort.
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Recipe Information
Ingredients
- 4 pieces skin-on snapper fillets
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 3 tablespoons olive oil
- 1 tablespoon unsalted butter
- 6 pieces plum tomatoes
- 3 cloves fresh garlic cloves
- 4 cups baby spinach
- 0.25 cup dry white wine
- 1 tablespoon lemon juice
- 2 tablespoons fresh parsley
Instructions
Pat the snapper fillets dry with a paper towel and season both sides with salt and black pepper.
Heat 2 tablespoons of olive oil in a large nonstick skillet over medium-high heat. Once the oil is shimmering, add the snapper fillets skin-side down.
Cook the fillets undisturbed for 4-5 minutes or until the skin is crisp and golden brown. Flip the fillets and cook for another 2-3 minutes, then remove from the skillet and set aside on a plate, skin-side up.
In the same skillet, reduce the heat to medium and add the remaining 1 tablespoon of olive oil and the butter.
Mince the garlic cloves and halve the plum tomatoes. Add them to the skillet and cook for 3-4 minutes, stirring occasionally, until the tomatoes soften and release their juices.
Deglaze the skillet by adding the white wine. Let it simmer for 1-2 minutes to reduce slightly.
Add the baby spinach to the skillet and toss gently with the tomato mixture until wilted, about 2 minutes.
Return the snapper fillets to the skillet, placing them on top of the tomatoes and spinach. Squeeze the lemon juice over the fish.
Sprinkle the chopped fresh parsley over the dish and serve immediately. Enjoy your Sauteed Snapper with Plum Tomatoes and Spinach!
Nutrition Facts
Calories |
345 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.6 g | 23% | |
| Saturated Fat | 4.4 g | 22% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 90 mg | 30% | |
| Sodium | 605 mg | 26% | |
| Total Carbohydrate | 5.6 g | 2% | |
| Dietary Fiber | 1.8 g | 6% | |
| Total Sugars | 2.3 g | ||
| Protein | 40.7 g | 81% | |
| Vitamin D | 7.5 mcg | 38% | |
| Calcium | 76 mg | 6% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 816 mg | 17% | |
*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.
