Weeknight Roasted Red Snapper, two Ways
Red snapper is an easy to cook mild, slightly sweet, firm, flaky Fish that shines whether grilled, baked, or pan-seared. Its delicate taste pairs beautifully with everything from bright citrus and fresh herbs to bold spices, allowing it to fit seamlessly into a wide range of dishes. It’s an excellent source of lean protein, and is packed with essential vitamins and minerals like vitamin D, potassium, and selenium as well as omega-3 fatty acids that support brain health, reduce inflammation, and promote overall wellness. A perfect addition to our back to school dinner tables!
Here are two super quick and delicious weeknight Red Snapper dinner recipes started on the stove, finished in the oven that I made this month.
Roasted Red Snapper with Baby Potatoes and Green Beans
To make weeknights more seamless, on Sunday’s I’ll try to cook a batch of Green Beans and Baby Potatoes as well as other veggies to leave in the fridge to use throughout the week with proteins or grains.
Organic Ingredients, serves 4
2 x 1.5 Lb Red Snapper Fillets, boneless with skin on
16-18 Baby Potaotes, boiled al-dente
1 Lb Green Beans, steamed al-dente
1/4 cup Extra Virgin Olive Oil
2 Tbsps. Butter
2-3 Tbsps. Fresh Chopped Parsley, leaves only
Salt & Pepper to taste
Method
Season a a large skillet that you can later transfer to your oven generously with Olive Oil. Place Red Snapper Fillets skin side down and season with Salt, Pepper and fresh Parsley. Cook stove top on high heat for 3-4 minutes. Surround Fish with cooked, halved Potatoes and cooked Green Beans seasoned with Olive Oil, Salt & Pepper. Add a few knobs of Butter on top of the Fish and transfer to a 400f oven and roast for approximately 12 minutes or until the Fish is cooked through. Remove from oven, season with fresh Lemon and more Parsley and enjoy.
Roasted Red Snapper with Cherry Tomato & Red Pepper Macaroni
It took me under 20 minutes to make this dinner, in between my work day and back to school night while on a zoom meeting. It’s that quick and easy. Follow the steps below for a seamless weeknight dinner.
Organic Ingredients
2 Lb Red Snapper Fillet, boneless with skin on
40 Cherry Tomatoes, on the vine
2-3 Red Chili Peppers, cut in half
4-6 Cloves Garlic, peeled
1 Lb Bronze cut Macaroni or Pasta of choice
1 Tbsp. Butter
Handful fresh Basil, leaves only, chopped small
1/4 Cup Extra Virgin Olive Oil
Salt & Pepper to taste
Season a a large skillet that you can later transfer to your oven generously with Olive Oil. Place Red Snapper Fillet, skin side down on the skillet. Cook, stove top on high heat for 3-4 minutes while you add the remaining ingredients. Surround Fish with approximately 40 Cherry Tomatoes, vine on for ease of transport and 2-3 Red Chillies, halved. Season the whole lot generously with Olive Oil, Salt & Pepper
Transport skillet to a 400f oven and roast for approximately 12 minutes. Or until Fish is cooked through and Tomatoes are blistered. Boil Macaroni, or Pasta of choice al-dente while your Fish is roasting. I chose Macaroni as it cooks quickly and makes a pretty grown-up meal more kid friendly. Penne would bode well too here.
Add 2-3 tbsps. Olive Oil and 4-6 crushed Garlic Cloves to a medium sized pot and saute on medium-high heat for 1 minute. Add in al-dente cooked Macaroni, or Pasta of choice, a handful of chopped fresh Basil and your Roasted Tomatoes sans vine. Add 1 tbsp. Butter and season generously with Salt & Pepper to taste as you stir everything together for 2-3 minutes while the flavors mingle.
Remove from heat, break Fish into servings with a spatula and plate next to Pasta! The Roasted Red Pepper is such a welcome element to this quick and simple supper. Crush it with your fork into the Pasta and enjoy that burst of flavor.