RED SNAPPER FROM THE OVEN
Red snapper from the oven – a light and elegant dinner in half an hour.
Today we had fresh fillets of red snapper on our table. Raw red snapper is light red, but after baking the meat is white and mild. I served it with green asparagus spears and an interesting tasting salsa with low-salt cucumbers. A big asset of this dish is its flavour, spectacular looks and that it only took 30 minutes to prepare. I like this kind of dish!
- 800 g of red snapper fillets
- 6 sprigs of thyme
- 3 sprigs of rosemary
- 4 cloves of garlic, unpeeled
- salt, white pepper
- Salsa:
- 4 low-salt cucumbers
- ½ a red pepper
- ½ a chili pepper
- 2 cloves of garlic, peeled
- 4 tablespoons of minced chives
- 2 teaspoons of honey
- the juice from half a lemon
- Other ingredients:
- 2 bunches of asparagus spears
Firstly, prepare the salsa. Dice the low-salt cucumber and red pepper. Chop the garlic and chili pepper. Mix in the cucumbers, two kinds of pepper, garlic and chives. Spice it up with the lemon juice and honey. Leave in the fridge for 20 minutes.
Heat the oven up to 180°C. Cover a casserole dish with some baking paper. Sprinkle it with some olive oil. Cut the fillets of fish into pieces (whatever size suits you) and spice them up with salt and white pepper. Put them and the rosemary, garlic and thyme on the baking paper. Bake for 20 minutes.
Wash the asparagus spears, remove the lignified parts and boil them al dente for 8-10 minutes in lightly salted water. Arrange the asparagus spears, two tablespoons of salsa and the pieces of fish on a plate. Decorate with a bit of salsa and the thyme sprigs.
Source and photo: Katarzyna Posłuszny
https://www.home-madepatchwork.com/
