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

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Oven Poached Red Snapper With Vegetables created by PanNan

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:
Units:

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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

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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RECIPE MADE WITH LOVE BY

@threeovens

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@threeovens

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"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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photo by PanNan

6/28/2011

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review by PanNan

6/28/2011

I really liked the idea of using the whole fish and making stock from the skeleton. To make it easy, I asked the fishmonger to filet the snapper and wrap up the skeleton separately. The stock was great and the fish was very moist. My only problem with the dish is that we really couldn't taste the rest of the ingredients, and felt it needed more flavor.

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creation by threeovens

5/8/2009

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