1/1 Photo of Oven Poached Red Snapper With Vegetables
This recipe can be made with whole red snapper or with fillets. The skeletons are cooked to make fish sauce or use store bought.
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- 1Fillet the red snappers and set aside, or buy snapper fillets (easier). Cut 1 tablespoon mint leaves into strips using chiffonade style of cutting. Roll leaves lengthwise and slice into thing strips; set aside. Place snapper skeletons in a saucepan and cover with water, add a pinch of salt and simmer for 45 minutes, then strain to make fish sauce. Or use store bought fish sauce (easier).
- 2Preheat oven to 400°F Arrange fillets in a baking dish and season with salt and pepper. Top with zucchini, squash, mint sprigs, fish broth, white wine, butter and olive oil. Bake 10-12 minutes, or until fish is cooked through (test with fork that it is flaky). Remove fillets and vegetables to serving dish, discarding mint sprigs.
- 3Pour cooking liquid into a saucepan and reduce until it thickens slightly. Remove from heat and add lemon juice and mint strips (chiffonade). Pour over fillets and serve. Garnish with additional fresh mint.
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Nutritional Facts for Oven Poached Red Snapper With Vegetables
Serving Size: 1 (519 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 529.9
- Calories from Fat 217
- Total Fat 24.1 g
- Saturated Fat 6.5 g
- Cholesterol 121.5 mg
- Sodium 420.5 mg
- Total Carbohydrate 3.1 g
- Dietary Fiber 0.4 g
- Sugars 1.5 g
- Protein 61.4 g
The following items or measurements are not included: