Oven Poached Red Snapper with Vegetables

Delight your taste buds with this elegant and healthy Oven Poached Red Snapper with Vegetables, a dish that brings out the best in fresh, vibrant ingredients. This recipe combines tender red snapper fillets with a medley of zucchini, cherry tomatoes, carrots, and shallots, all gently poached in a savory bath of white wine and fish stock. Infused with aromatic garlic, thyme, and fresh parsley, and finished with a touch of lemony brightness, this dish boasts a light yet deeply flavorful profile. With just 15 minutes of prep time and a quick trip to the oven, this one-pan wonder delivers restaurant-quality results while keeping cleanup minimal. Perfect for a refined weeknight dinner or an impressive meal for guests, this seafood recipe is a feast for the eyes and palate alike.

Nutriscore Rating: 74/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 4 pieces Red snapper fillets
• 2 medium-sized, sliced Zucchini
• 1 cup Cherry tomatoes
• 1 medium-sized, julienned Carrot
• 2 small, thinly sliced Shallots
• 2 cloves, minced Garlic
• 1 cup White wine
• 1 cup Fish stock (or vegetable stock)
• 2 tablespoons Olive oil
• 4 sprigs Fresh thyme
• 2 tablespoons, chopped Fresh parsley
• 1 sliced into rounds Lemon
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Drizzle 1 tablespoon of olive oil in a large, deep baking dish to lightly grease the surface.

Step 3

Arrange the sliced zucchini, cherry tomatoes, julienned carrot, and shallots evenly in the baking dish.

Step 4

Sprinkle the minced garlic over the vegetables and season with half the salt and black pepper.

Step 5

Place the red snapper fillets on top of the vegetable bed. Season the fish with the remaining salt and black pepper.

Step 6

Pour the white wine and fish stock into the baking dish, ensuring the liquids pool around the vegetables and fish but do not completely cover them.

Step 7

Scatter the thyme sprigs and parsley over the dish and lay the lemon slices on top of the fish for extra flavor.

Step 8

Drizzle the remaining 1 tablespoon of olive oil over everything.

Step 9

Cover the baking dish with aluminum foil, sealing it tightly to trap the steam for poaching.

Step 10

Place the dish in the preheated oven and bake for 20-25 minutes, or until the fish is cooked through and flakes easily with a fork.

Step 11

Remove the baking dish from the oven and carefully peel back the foil, watching for hot steam.

Step 12

Serve each red snapper fillet with a generous portion of the poached vegetables and a spoonful of the flavorful poaching liquid. Garnish with additional fresh parsley if desired.

Nutrition Facts

Serving size	(2202.2g)

Amount per serving	% Daily Value*
Calories	1948.5

Total Fat 56.1g	0%
Saturated Fat 10.5g	0%
Polyunsaturated Fat 3.0g
Cholesterol 357.4mg	0%
Sodium 7132.0mg	0%
Total Carbohydrate 66.4g	0%
Dietary Fiber 11.4g	0%
Total Sugars 41.9g
Protein 263.3g	0%

Vitamin D 1904.8IU	0%
Calcium 487.8mg	0%
Iron 8.0mg	0%
Potassium 6189.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 27.7%

Protein: 57.8%

Carbs: 14.6%