Oven Poached Red Snapper With Vegetables

Recipe by threeovens
READY IN: 35mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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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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