Baked Red Snapper Recipe
I’m so smitten with red snapper. It’s a good bite of white (not fishy) fish with a substantial texture. This is the kind of fish you might have imagined was passed around in those baskets with bread in the old testament. At least in my mind, I envision that taste and freshness.
It’s not a steak like swordfish. It’s not flimsy like Dover sole. It has just enough oomph to put a fork in and then make your own.
It’s hard to mess up red snapper unless you overcook or over-bake. It’s one of my all time favorite fish. If you can get a whole fish and grill like I did here, it’s amazing.
However, sometimes you just want an easy dinner.
This Baked snapper recipe is easy, tasty and loves sauces.
In this recipe, I turned to my favorite pistachio pesto and left it a little chunky for added texture. You can, of course, make it very smooth, by blending it more.
I love to bake it in the oven after searing the skin on top of the stove. You could just go straight to the oven, but I like to make that skin a little crispy and then turn it over and put in the oven for about 5 to 7 minutes. If you are making several filets, I would skip the pan frying, and place the filets on a shallow baking pan that has been brushed with a little olive oil.
Baked Red snapper with a drizzle of olive oil, lemon, salt and pepper is magical. Today, however, I added my pistachio pesto and placed in on cauliflower rice with a little fresh fennel. You could serve with rice, mashed potatoes, or all by itself.
Admittedly, red snapper is pricey, but not any more so than halibut or scallops. This piece cost about $10, and I ate half for lunch and half for dinner, because it was loaded up with veggies.
Baked Red Snapper Recipe with Sautéed Cauliflower Rice and Fennel
I like fish with rice or cauliflower rice. Today I sautéed the cauliflower rice in butter with fresh fennel, salt, pepper. Once the fish and pesto were placed atop the cauliflower rice, it was the perfect bite.
I have quite a few pesto recipes here at Spinach Tiger. Pesto pairs well with fish, chicken, meatballs.
Mint Pistachio Pesto for Lamb Meatballs Here
Seven Herb Walnut Pesto, Recipe Here
Pistachio Pesto Recipe Here
- 2 Red Snapper Fillet (about ¾ pound)
- 1 tablespoon coconut oil or avocado oil
- ¼ cup to ½ cup pistachio pesto (recipe found here)
- Heat oven to 350 degrees F
- Put enough oil in pan to cover the surface (about a tablespoon)
- Get the pan hot. A drop of water should sizzle.
- Put snapper in skin down. Cook for about 2 to 3 minutes.
- Make sure the snapper loosens.
- Turn over. Place in oven for 5 to 7 minutes.