So much emphasis is placed on meat as a main course, sometimes we forget that seafood can be the star of the show, too! We love fish as a dinner option because it wonderfully flavors whatever you cook it with. In this case, we roast the snapper (you could also use perch or salmon) on top of the vegetables, encased tightly in foil; this way, the fish stays stable while it cooks and the steam from the fish and vegetables makes everything soft and tender.
If you’re looking for a dish that is both incredibly tasty and healthy to boot, this is one that everyone can agree is amazing! You save time since the vegetables cook along with the fish, so you can focus your attention on loved ones (or on making a fabulous dessert)!
Roasted Red Snapper with Veggies
- 1 whole red snapper or 1 pound filled or smaller cuts (head/tail/gills: removed)
- 2 cups cherry tomatoes, halved
- 1 1/2 cups cauliflower
- 1 1/2 cups broccoli
- 1/2 white onion, diced
- 3 cloves garlic, minced
- 1 carrot, thinly sliced
- 1 sweet potato, peeled and diced
- 2 tablespoons extra-virgin olive oil, divided
- fine sea salt and freshly ground pepper, to taste
- Preheat oven to 425 F.
- In a large bowl, combine tomatoes, cauliflower, broccoli, onion, carrot and sweet potato. Drizzle with 1 tablespoon olive oil and season with salt and pepper.
- Transfer vegetables to a 9×13-inch baking dish.
- Rinse fish with cool, running water and pat dry with paper towels. Make 5, 3-inch long slices on both sides of the fish.
- Season both sides with minced garlic, salt and pepper and drizzle with remaining olive oil.
- Place fish on top of vegetables in casserole dish and cover tightly with 2 sheets of aluminum foil.
- Place in oven and bake for 25-30 minutes, or until fish is flaky. Test by opening the foil and poking the fish.
- Remove from oven and carefully open the foil. Steam is trapped in the dish, so be careful not to burn yourself.
- Let rest 3-5 minutes, then serve with vegetables.
Recipe adapted from Whole Foods MarketSKM: below-content placeholder