An easy super delicious red snapper one pan recipe with vegetables in the most flavorful spiced sauce.Jump to Recipe
A perfectly cooked red snapper with veggies in a mind-blowing richly spiced sauce. Red snapper happens to be one of my hubby’s least favorite fish. However, every time this dish is served, his plate is licked clean. Pulling this deliciousness together could not be any simpler. A two parts cooking process and viola – the perfect moist and flaky fish appears. Not to mention, the aromatic scent greets the nostrils followed by some serious drooling.
The ingenious easy-cooking methods used to cook the red snapper with veggies really worked magically. The great thing about this recipe, it can be fully cooked on the stovetop or finished in the oven. To begin, the aromatics and vegetables are cooked to an al dente texture along with some stock and white cannellini beans before adding the fish. For the beans, choose a canned version, like the organic 365 Wholefoods Amazon Brand. These beans have a smooth light taste that compliments the red snapper.
Further, once the veggies are al dente, add red snapper and smother under the veggies. Importantly, season the fish with a simple salt and freshly ground black pepper before smothering it under the veggies. The smothering act is equally important as covering the pan with a tight lid. Moreover, covering the fish with the veggies protects it from over cooking. Additionally, this is when you can make a choice to finish cooking on the stovetop or using the oven. Either method works. Watch the tutorial video Red Snapper with Veggies. Prefer the written version of the recipe, click jump to recipe below.Jump to Recipe
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Red Snapper with Veggies
This flavorful one pan red snapper with veggies meal is mind-blowing! She's saucy, moist and flaky – your palate will thank you.
FOR THE FISH:
- 2 pounds red snapper fillet (2 fillets with skin-on)
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
FOR THE FAT, AROMATICS AND VEGETABLES:
- 3 tablespoons extra virgin olive oil
- 2 to 4 tablespoons butter
- 1 medium or large onion peeled and sliced
- 1 large red bell pepper seeded and cut into strips
- 4 cloves garlic peeled and chopped
- 2 pieces fresh rosemary about 2 to 3 inches in length each
- 3 medium or large carrots peeled, halved and cut into strips
- 1/8 teaspoon kosher salt
- 1/8 teaspoon freshly ground black pepper
- 1 teaspoon smoked paprika may use sweet paprika
- 1 teaspoon cumin seeds
- 1 teaspoon ground turmeric
- 1 pint grape or cherry tomatoes halved
- 3 teaspoons country dijon mustard
- 1/2 cup vegetable, seafood or chicken stock
- 15 ounces Cannellini white beans 1 can. rinsed thoroughly
- 1 clementine or mandarin orange peeled and sliced into 4 rounds
- 1 lemon cut into 4 rounds and seeds removed
SEASON THE FISH:
Season the fish with the salt and freshly ground black pepper. Set aside.
Preheat oven 425F/210C Degrees
Cook the vegetables:
Add the olive oil and butter to a large sauté pan, without turning on the stove.
Add the onions, peppers, garlic, carrots, rosemary and season with a pinch of salt and freshly ground black pepper.
Add the spices, smoked paprika, cumin seeds and turmeric. Turn on the flame, to medium. Stir and cook 4 to 5 minutes.
Add in the tomatoes, dijon mustard and stock. Stir to combine.
Add in the stock. stir. Bring to a quick boil over medium high heat.
Add in the red snapper. Spoon some of the vegetables and liquid all over the fish – covering them completely. Cover the pan with a tight lid. Turn off the stove.
Transfer the pan to the preheated oven. Bake 8 to 10 minutes or until the internal temperature of the fish reads 141F/61C-145F/63F degrees.
Remove the pan from the oven. Serve on it's own or on a bed of rice.