Baked Red Snapper Recipe with Salsa Fresca – Healthy Baked Fish Recipe — Eatwell101

Baked Red Snapper Recipe – This baked red snapper recipe is a healthy fish recipe that’s delicious with its fresh salsa. Super quick and nourishing, you can enjoy the red snapper fillets with any side you like. Whether you are a seasoned chef or a beginner in the kitchen, this baked red snapper recipe is easy to follow and provides a delicious, satisfying meal. Enjoy!

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Ingredients list for the baked red snapper recipe

• 2 red snapper fillets (or a butterflied fish, head, fins, and tail removed)
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon vegetable bouillon, optional
• 1 teaspoon salt and black pepper
• 2 tablespoons olive oil, divided
• 1 tablespoon unsalted butter, diced
• Juice of 1/2 lemon
• 2 fresh tomatoes, diced
• 1 bell pepper, diced
• 1 or 2 spring onions, finely chopped
• 1 clove garlic, minced
• 1 tablespoon tarragon, chopped
• 1 tablespoon Thai basil, chopped
• 1/2 teaspoon ground coriander seeds

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Baked red snapper recipe

Red snapper is a firm and flaky fish with an excellent flavor. It requires just a simple seasoning, and like most white fish, cooking is quick and easy! The salsa part cannot be simpler: chop, season, drizzle, and toss!

Photo credit: © Eatwell101.com

Photo credit: © Eatwell101.comPhoto credit: © Eatwell101.com

Photo credit: © Eatwell101.com

Photo credit: © Eatwell101.com

Photo credit: © Eatwell101.com

Photo credit: © Eatwell101.com

Photo credit: © Eatwell101.com

Photo credit: © Eatwell101.com

Photo credit: © Eatwell101.com

Directions

1. To make the red snapper fillets baked in the oven: Preheat your oven to 400ºF (200ºC) with a rack in the middle. Arrange the fish fillets skin side up in a baking dish—season on both sides with garlic powder, ground coriander seeds, onion powder, vegetable bouillon, salt, and pepper. Drizzle with one tablespoon of olive oil, speck with diced butter, and bake in the oven at 400ºF (200ºC) for 15 to 20 minutes, until cooked through – the red snapper flash should be opaque and easily flake with a fork.

2. In the meantime, make the salsa: combine tomatoes, bell peppers, garlic, spring onion, tarragon and basil in a salad bowl. Drizzle with olive oil and lemon juice, season with salt and pepper, and combine.

3. When the fish is done, remove it from the oven. Arrange the salsa around the fish fillets and immediately serve the baked red snapper fillets with a side of rice, couscous, or quinoa. Enjoy! ❤️

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Tips for the baked red snapper recipe

• Ensure you don’t bake red snapper at too high or too low of a temperature, or it’ll dry out.
• You can cover the fish while it cooks to ensure it remains moist.
• Keep the fish skin on to help make a natural barrier between the fish flesh and the hot air in the oven to keep the moisture inside.

How to keep baked red snapper leftovers

Keep any leftover fish in an airtight container in your refrigerator for up to 2 days. Keep the fresh salsa apart in another container. Reheat the fish in the microwave and add the salsa on the side.

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