Red Snapper Fillet with Tender Vegetables
Main Dishes • European
Description
Red Snapper Fillet with Tender Vegetables
Ingredients
- Snapper 2 pieces
- Lemon 1 piece
- Olive Oil 2 tablespoons
- Broccoli ½ head
- Carrot 1 piece
- Green Peas 10 oz
- Cilantro ½ bunch
- Butter 1 teaspoon
- Salad Potatoes 8 pieces
- Courgette 1 piece
Step-by-Step Guide
Step 1
Place the snapper fillet in a bowl and drizzle with the juice from half a lemon. Let it sit for 10 minutes. Peel and slice the remaining lemon into rounds.
Step 2
Take a piece of foil large enough for the fish. Lay the lemon slices down, then place one fillet on top. Season with salt and pepper to taste. Make slashes on the fish and drizzle with olive oil. Fold the foil into an envelope.
Step 3
Prepare the second fillet in the same way.
Step 4
Peel the potatoes and boil them. Once cooked, add butter and sprinkle with dried garlic. Cover and let sit.
Step 5
Place the fish packets in the oven for 15 minutes at 355°F.
Step 6
Melt the butter in a saucepan. Add the vegetables to the saucepan, season with salt, and cook until al dente.
Step 7
Plate the fish, leaving the lemons in the foil. Serve with potatoes and vegetables, and sprinkle with chopped cilantro.
Step 8
This dish pairs well with a sauce made from sour cream and soy sauce (soy sauce to taste).
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