Baked red snapper with lemon and tomato
Baked red snapper with lemon and tomato

Hey everyone, I hope you’re having an incredible day today. Today, we’re going to prepare a special dish, baked red snapper with lemon and tomato. It is one of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Baked red snapper with lemon and tomato is one of the most well liked of recent trending meals on earth. It’s enjoyed by millions daily. It is simple, it’s fast, it tastes yummy. They are fine and they look fantastic. Baked red snapper with lemon and tomato is something that I’ve loved my entire life.

Wash the fish, remove gills and gut. Dry it properly with kitchen towel. Rub salt and pepper all over the fish.

To get started with this recipe, we must first prepare a few components. You can have baked red snapper with lemon and tomato using 10 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make Baked red snapper with lemon and tomato:
  1. Take 4 tomatoes
  2. Make ready 1 large onion
  3. Get 2 large chillies
  4. Prepare 2 tbsp salt
  5. Make ready 1 tbsp ground black pepper
  6. Take 1 tbsp butter
  7. Get 1 medium red snapper
  8. Get 1 lemon
  9. Take 4 clove garlic
  10. Prepare 2 shallot

This red snapper recipe is easily doubled or tripled for a family meal. If you're closely watching your saturated fat intake Baked Flounder With Lemon and Butter. Learn how to bake red snapper here at Cameron's Seafood. It is most commonly found in the Caribbean and along the.

Steps to make Baked red snapper with lemon and tomato:
  1. Wash the fish, remove gills and gut. Dry it properly with kitchen towel
  2. Rub salt and pepper all over the fish
  3. Dice the tomato, onion and chilli pepper, you can removed chilli pepper if you can't tolerate hot food.
  4. Stuff the ingredient inside the fish cavity. Also make a slice cut over the body of the fish and then run the tomato juice and onion over it.
  5. Then sear the fish over melted butter just to make the skin crispy.
  6. After the skin is crispy, put the fish on a baking tray. Glaze the pan use to sear the fish with water or stock. Add garlic and Shallot. Then pour it on top of the fish.
  7. Put sliced lemon on top of the fish and also squeezed half of the lemon juice all over the fish.
  8. Baked under 250 Celsius for 20 minutes and it's ready to be served.

Baked Red Snapper With Niçoise Nage and Tapenade Accompanied With Broiled Tomatoes. Sprinkle with mint and lemon peel. Lemon juice and rind brighten this Snapper with Zucchini and Tomato dinner for two. Don't leave out the vermouth—it adds a nice hit of flavor to the vegetables. Chipotle peppers add a smoky, spicy note to the butter topping.

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