Baked Mediterranean Snapper Recipes

MEDITERRANEAN-STYLE RED SNAPPER

Steps:

• Combine the lemon pepper seasoning, garlic powder, thyme and cayenne; rub over fillets. In a large nonstick skillet coated with cooking spray, cook fillets in 1 teaspoon oil over medium heat for 4-5 minutes on each side or until fish flakes easily with a fork. Remove and keep warm.
• In the same pan, saute the red pepper, onions and garlic in remaining oil until crisp-tender. Stir in tomatoes. Bring to a boil. Reduce heat; simmer, uncovered, for 3 minutes or until liquid has evaporated. Serve over snapper. Sprinkle with olives and chives.

MEDITERRANEAN-STYLE RED SNAPPER

Steps:

• Combine the lemon pepper, garlic powder, thyme and cayenne; rub over fillets. In a large nonstick skillet coated with cooking spray, cook fillets in 1 teaspoon oil over medium heat for 4-5 minutes on each side or until fish flakes easily with a fork. Remove and keep warm. , In the same pan, saute the red pepper and onions in remaining oil until crisp-tender. Add garlic; cook 1 minute longer. Stir in tomatoes. Bring to a boil. Reduce heat; simmer, uncovered, for 3 minutes or until liquid has evaporated. Serve with snapper. Sprinkle with olives and chives.

MEDITERRANEAN RED SNAPPER

Steps:

• Mix parsley, olive oil, oregano, lemon zest, and garlic together in a small bowl.
• Rinse red snappers and pat dry with paper towels. Cut 3 diagonal slits across the top of each fish, cutting almost to the bone. Season the cavities with salt and pepper.
• Rub the parsley mixture on the inside and top of the fish, pushing the mixture into the slits. Place the fish in the center of the grill pan; season with salt and pepper.
• Place the grill pan in the Panasonic Countertop Induction Oven and press "Auto Cook." Select the Fish setting, 3, and 1-pound serving. Cook until an instead-read thermometer inserted into the center reads at least 130 degrees F (54 degrees C), about 20 minutes. Adjust time as needed. Serve with lemon slices.

BAKED MEDITERRANEAN SNAPPER RECIPE - (4.2/5)

Steps:

• 1.) Heat oven to 425 degree F. Spray a 13x9" baking dish with nonstick cooking spray. 2.) Heat oil in a large skillet over medium heat. Add onion, garlic and oregano; saute 2 minutes. add diced tomatoes with juice and black olives; bring to a boil, Remove from heat. 3.) Place fish in prepared baking dish; season both sides with salt and pepper. Spoon tomato mixture over fish. Bake 10 minutes or until fish flakes easily with a fork. Remove from the oven; sprinkle with feta and parsley. Serve.

BAKED MOROCCAN SNAPPER IN A BAG

Steps:

• Combine coriander, cumin,lemon juice, honey, oil, salt and pepper in bowl, mix well.
• Make 3 diagonal incisions (3-4cm long) on both sides of the fish.
• Place a Tbsp of spice paste in fish cavity, coat both sides with remaining spice paste. Place fish in a large oven cooking bag, sprinkle with shallots & parsley.
• Seal bag with a tie, prick a few holes just below the tie.
• Place fish on baking tray, bake in moderate over (180C)or 375F about 20 mins or until just cooked through.
• Serve with couscous.
• Couscous:.
• Combine water, salt, butter & couscous in heatproof bowl. Cover, stand 10 mins or until water is absorbed.
• Stir in remaining red bell pepper, spanish onion,corn, and currants or raisins.

BAKED MEDITERRANEAN SNAPPER

Steps:

• Heat oven to 425 degrees F. Spray a 13 x 9-inch baking dish with no-stick cooking spray.
• Heat oil in large skillet over medium heat. Add onion, garlic and oregano; saute 2 minutes. Add diced tomatoes with juice and black olives; bring to a boil. Remove from heat.
• Place fish in prepared baking dish; season both sides with salt and pepper. Spoon tomato mixture over fish. Bake 10 minutes or until fish flakes easily with a fork. Remove from oven; sprinkle with feta and parsley. Serve.