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Red Snapper with Veggies - one pan recipe

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.
5 from 1 vote
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Course: Al La Carte, Dinner, Lunch
Cuisine: American, Baked, Mediterranean
Keyword: 30-Minute Recipe, Baked Red Snapper, Best Fish Recipes, Grouper Fish Stew, Red Snapper and Vegetables, Red Snapper Stew
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 3 Servings
Calories: 789kcal
Author: Julietkitchen By Chef Yasmin

Equipment

Ingredients

FOR THE FISH:

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

Instructions

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.

    Video

    Nutrition

    Calories: 789kcal | Carbohydrates: 61g | Protein: 77g | Fat: 27g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 13g | Trans Fat: 0.3g | Cholesterol: 132mg | Sodium: 1402mg | Potassium: 2858mg | Fiber: 15g | Sugar: 17g | Vitamin A: 14325IU | Vitamin C: 147mg | Calcium: 304mg | Iron: 7mg