Best 5 Roasted Red Snapper With Rosemary Recipes
Embark on a culinary journey to the depths of the sea with our exquisite Roasted Red Snapper with Rosemary recipe. This dish tantalizes taste buds with its flaky, succulent red snapper, perfectly roasted to retain its natural flavors. Infused with the aromatic essence of rosemary, garlic, and lemon, each bite transports you to a Mediterranean paradise.
Accompanying this main course are three delectable side dishes to create a complete and satisfying meal. Indulge in the vibrant flavors of the Roasted Rainbow Carrots, where sweet carrots are caramelized to perfection, adding a touch of color and crunch to your plate. The Lemony Roasted Potatoes offer a delightful contrast with their crispy exteriors and fluffy interiors, infused with a zesty lemon-herb blend.
Last but not least, the Sautéed Spinach with Garlic and Lemon provides a healthy and refreshing balance to the richness of the main course. Tender spinach leaves are sautéed with garlic and lemon, creating a simple yet flavorful side dish that complements the fish and roasted vegetables beautifully.
From the preparation of the red snapper to the roasting of the vegetables, you'll find step-by-step instructions, helpful tips, and detailed ingredient lists for each recipe. Get ready to impress your family and friends with this stunning roasted red snapper and its accompaniments, a culinary masterpiece that promises an unforgettable dining experience.
ROASTED SNAPPER FILLET
Steps:
- Preheat oven to 450°.
- Rinse and dry fish well.
- Line a broiler rack with aluminum foil.
- Lightly spray with oil.
- Rub fish with 1 tsp olive oil and season with salt and pepper, garlic and rosemary.
- Place skin side down on oven rack and sprinkle bread crumbs on top.
- Drizzle remaining oil and bake until fish is cooked through, about 15-20 minutes.
Nutrition Facts : ServingSize 6 oz cooked, Calories 256.6 kcal, Carbohydrate 3.2 g, Protein 45.3 g, Fat 6.1 g, Sodium 141.4 mg, Fiber 0.2 g, Sugar 0.3 g
ROASTED RED SNAPPER WITH FRESH HERBS, GARLIC AND OLIVE OIL
Steps:
- Preheat oven to 450 degrees. Pat dry the fish and rub inside and out with the olive oil, lemon juice, garlic, rosemary, thyme and salt and pepper to taste. Arrange the fish in an oiled baking dish and bake it for 20 minutes, or until it flakes easily. Transfer to a serving plate, pour juices around fish and garnish with lemon wedges and fresh herbs.;
RED SNAPPER WITH ROSEMARY
This recipe comes courtesy of Pietro Del Re of Elio's restaurant in New York City.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 12
Steps:
- Spread flour in a shallow rimmed dish. Dredge fish in flour, tapping off excess. Heat oil in a large skillet over medium heat. Add the fish, skin-side up, and cook until golden brown, about 30 seconds. Turn fillets, cook for 15 seconds more. Pour off excess oil.
- Add shallot, and cook for 30 seconds. Add rosemary, tomatoes, butter, olives, and wine. Cook for 15 seconds. Add chicken stock; season with salt and pepper. Cover, and cook until opaque, about 4 minutes. Transfer to plates, and serve immediately with green beans.
WHOLE ROASTED RED SNAPPER
Provided by Enid Nemy
Categories dinner, weekday, roasts, main course
Time 45m
Yield 2 servings
Number Of Ingredients 16
Steps:
- Preheat oven to 300 degrees. Spread cubed vegetables evenly across a baking sheet, and bake until slightly tender, about 20 minutes. Meanwhile, rinse the fish with cool water and season the insides with salt and pepper. In each fish, place sprigs of thyme, sage, and rosemary; a garlic clove, and a wedge of lemon.
- Remove vegetables to a medium saucepan, and reserve. Raise oven temperature to 450 degrees. Lightly oil the baking sheet that held the vegetables, and place the stuffed fish on it. Roast the fish at 450 degrees for about 15 minutes, or until cooked to taste.
- While fish is cooking, add lemon juice, lime juice and white wine to the saucepan of vegetables. Cook, uncovered, over medium heat, to reduce liquid slightly. Add butter, tomato, sage and oregano.
- Serve the whole roasted fish topped with vegetable sauce. Serve with roasted potatoes and grilled vegetables.
EMERIL'S WHOLE ROASTED RED SNAPPER
Recipe courtesy Emeril Lagasse, 2006
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 11
Steps:
- Preheat the oven to 425 degrees F.
- Season the snappers with the salt and pepper. Place the tomato slices on the bottom of a large roasting pan in 2 columns of 4 tomato slices. Place 6 sprigs of rosemary across the each of the 2 rows of tomatoes. Lay the fish on top of the tomato slices, and divide the thyme leaves, orange zest and garlic cloves evenly over the tops of the 2 fish. Pour the wine and lemon juice around the fish, and drizzle each fish with 1 tablespoon of the olive oil. Place the fish in the oven and roast, uncovered, for 20 minutes. Remove from the oven and add another tablespoon of the olive oil to each of the fish. Return to the oven and continue to cook until well caramelized, about 15 to 20 minutes. Remove the fish from the oven and drizzle with the remaining 1/4 cup of olive oil.
- Serve immediately, with the pan drippings drizzled over the top of the fish.
Tips:
- Choose a high-quality red snapper. Look for fish that is firm to the touch and has bright, clear eyes. Fresh red snapper has a mild, delicate flavor that pairs well with a variety of seasonings.
- Preheat your oven before adding the fish. This helps ensure that the fish cooks evenly and does not overcook.
- Use a well-seasoned cast iron skillet. Cast iron skillets are great for roasting fish because they retain heat well and create a crispy skin.
- Roast the fish until it is cooked through. The internal temperature of the fish should be 145 degrees Fahrenheit when it is done.
- Serve the fish immediately. Roasted red snapper is best served hot out of the oven.
Conclusion:
Roasted red snapper is a delicious and healthy main course that is easy to make. This recipe uses simple ingredients and can be prepared in under 30 minutes. The fish is roasted in a cast iron skillet until it is crispy on the outside and flaky on the inside. The rosemary and garlic add a delicious flavor to the fish. Serve with lemon wedges and grilled vegetables for a complete meal.Enjoy this simple yet delicious recipe for roasted red snapper with rosemary.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
