Roasted Red Snapper with Potatoes and Tomatoes
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Roasted Red Snapper with Potatoes and Tomatoes is the perfect slow food made fast. This is a healthy Mediterranean-style recipe made with golden yukon potatoes and good amount of cherry tomatoes glistened with olive oil, lemon and fresh herbs. This is feel good food.
The only thing I wish I would have added in this recipe is more tomatoes. When you read the recipe, add more potatoes or more tomatoes according to your own preference.
Why Eat Red Snapper?
- Super Nutritious
- Low Mercury Levels
- High in Omega 3’s
- High in Protein (23 grams per 4 ounces)
- Firm Flesh, makes it versatile for many different recipes
- Mild Tasting White Fish
- Easy to Prepare
The only con is price. Red snapper runs about $34 a pound, so this is a treat, but it can be well worth it to make it at home, rather than spend more than that in a restaurant.
Ways to Prepare Red Snapper
- Pan-Sear
- Poach
- Bake, Roast
- Add to Pasta with creamy sauce or butter and lemon
Process for Red Snapper Recipe
This recipe couldn’t be easier. I did boil my potatoes first because there is not much oven time. You will only need about 8 to 10 minutes in the oven, just enough time to warm through the tomatoes. The only thing I would change it to add more grape tomatoes, because they were so good with each bite of the fish.
8 minutes per half inch at 400
Here are some of my Red Snapper Dishes
More Fish/Seafood Recipes
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Roasted Red Snapper
Ingredients
- 1 pound Red Snapper Filets
- 2 tablespoons olive oil
- 6 small golden yukon potatoes
- 12 grape tomatoes
- salt, pepper
- 1 tablespoons fresh dill or parsley
- 1 teaspoon capers
Instructions
- Boil potatoes in cold water until fork tender. Cool enough to be be able to slice. You can use any potato, but yukon gold slice easier without falling apart.
- Preheat oven to 400 degrees F.
- Drizzle olive oil bottom of dish. Add sliced potatoes. Place snapper on top of potatoes.
- Season with salt and pepper. Drizzle olive oil over the fish, add capers, lemon juice, tomatoes, fresh dill or parsley. I prefer to cut the tomatoes in half before placing in dish.
- Bake for 8-10 minutes.
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