Best 2 Baked Snapper With Harissa New Potatoes And Spring Onions Recipes

Embark on a culinary journey with our delectable Baked Snapper with Harissa, New Potatoes, and Spring Onions. This symphony of flavors brings together the vibrant spice of harissa, the earthy sweetness of new potatoes, and the aromatic freshness of spring onions. The tender snapper fillet, swathed in a vibrant harissa marinade, takes center stage, while the medley of roasted vegetables completes this enticing dish. But that's not all – discover a treasure trove of additional recipes to tantalize your taste buds. From the classic elegance of Harissa-Roasted Chicken to the vibrant and zesty Harissa and Lemon Prawn Skewers, each recipe offers a unique culinary adventure. Unleash your inner chef and embark on this gastronomic voyage today.

Check out the recipes below so you can choose the best recipe for yourself!

BAKED SNAPPER WITH HARISSA, NEW POTATOES, AND SPRING ONIONS

Baked Snapper with Harissa, New Potatoes, and Spring Onions image

Provided by Alison Roman

Categories Onion Potato Kid-Friendly Dinner Snapper Healthy Low Cholesterol Bon Appétit Sugar Conscious Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates

Yield 4 Servings

Number Of Ingredients 7

Ingredients

6 tablespoons olive oil
2 tablespoons harissa paste
6 spring onions, halved lengthwise, or 8 scallions (left whole)
1 pound new potatoes or small potatoes, scrubbed, thinly sliced
Kosher salt, freshly ground pepper
1 1/2 pound skin-on snapper fillets (3-4)
Lemon wedges (for serving)

Steps:

Place an oven rack in upper third of oven; preheat to 425°F. Combine oil and harissa in a small bowl; adjust flavor with more harissa if needed (spiciness and flavor vary from brand to brand).
Toss onions and potatoes with half of harissa mixture in a large baking dish; season with salt and pepper, then add 1/4 cup water. Roast, tossing once, until potatoes are fork-tender, 20-25 minutes. Meanwhile, score skin side of fillets about 1/4" deep; season with salt and pepper. Rub remaining harissa mixture all over fish, getting into the score marks.
Remove onions and potatoes from oven and heat broiler. Place fish skin side up on top of vegetables and broil until onions and potatoes are tender and fish is cooked through and starting to brown on top, 8-10 minutes.
Serve fish and vegetables with lemon wedges for squeezing over.

OVEN BAKED RED SNAPPER

Oven Baked Red Snapper image

Provided by Food Network

Categories main-dish

Time P1DT6h40m

Yield 4 servings

Number Of Ingredients 10

Ingredients

One 1-pound red snapper, cleaned
3 cloves garlic, minced
1 jalapeno, minced
Kosher salt and freshly ground black pepper
All-purpose seasoning, for seasoning the fish
5 tablespoons butter, plus more for greasing foil
1/4 pound okra, chopped
1 red bell pepper, diced
2 tablespoons chopped fresh parsley leaves
2 tablespoons white wine

Steps:

Preheat oven to 450 degrees F.
Wash the fish thoroughly and dry on paper towels. Score both sides of fish 3 times. Combine the minced garlic and jalapeno and stuff mixture into each of the 6 slits. Rub the fish with salt, pepper and all-purpose seasoning. Let fish marinate for 30 minutes (or overnight in the refrigerator for more intense flavor.)
In a medium skillet over medium heat, melt 1 tablespoon butter. Add the okra and bell pepper and cook until just tender, about 5 minutes. Make a slit down the center of the fish's belly. Stuff the belly of the fish with the okra and peppers and the chopped parsley. Place the fish on a rectangular piece of buttered foil. Place the remaining butter on top of the fish and drizzle with with the white wine.
Seal the fish in the foil, but leave a slight opening to allow the steam to escape. Place the fish on a baking sheet and bake until cooked through, about 10 to 15 minutes.
Remove from the oven, and transfer from foil to a serving dish, along with the juices collected in the foil.

Tips:

Choose the freshest fish possible. Fresh snapper has a mild, sweet flavor that pairs well with the bold flavors of the harissa.
Make sure the harissa is not too spicy. You can always add more spice, but it's difficult to take it away.
Don't overcook the fish. Snapper is a delicate fish that cooks quickly. Overcooked snapper will be dry and tough.
Serve the snapper immediately. Baked snapper is best enjoyed hot out of the oven.

Conclusion:

This baked snapper recipe is a delicious and easy way to prepare this versatile fish. The harissa adds a bold, flavorful crust to the snapper, while the new potatoes and spring onions provide a fresh, springtime accompaniment. Whether you're serving it for a special occasion or a weeknight dinner, this dish is sure to please everyone at the table.