Oven Poached Red Snapper With Vegetables

Name: Oven Poached Red Snapper With Vegetables
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 serving(s)
Ingredients: 2 1/2 lbs red snapper, whole (or fillets); 1/2 cup zucchini, sliced thin; 1/2 cup yellow squash, sliced thin; 8 sprigs mint; 2 cups fish stock; 1 cup dry white wine; 2 tablespoons butter; 4 tablespoons olive oil; 1 ounce lemon juice; 1 tablespoon of fresh mint; salt & freshly ground black pepper

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Recipe by threeovens

This recipe can be made with whole red snapper or with fillets. The skeletons are cooked to make fish sauce or use store bought.

READY IN: 35mins

SERVES: 4

UNITS: US

INGREDIENTS

Nutrition

2 ¹⁄₂

lbs red snapper, whole (or fillets)
¹⁄₂

cup zucchini, sliced thin
¹⁄₂

cup yellow squash, sliced thin
8

sprigs mint
2

cups fish stock
1

cup dry white wine
2

tablespoons butter
4

tablespoons olive oil
1

ounce lemon juice
1

tablespoon of fresh mint
salt & freshly ground black pepper

DIRECTIONS

Fillet 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).
Preheat 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.
Pour 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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