Ingredients
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1 kg of Red snapperOr cod
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2 Bok choy
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2 Celery rib
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5 Cherry tomatoes
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1 Onion
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4 tbsp. of Extra Virgin olive oil
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to taste Salt
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to taste Grounded black pepper
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for serving Lemon juice
Directions
My mom and I had a phone conversation about red snapper the other day. 🙂 Yes, we discuss such things, as my mom knows everything about everything! So, I had a filet of red snapper defrosted and was contemplating how to cook it, leaning towards frying it. But, as my mother pointed out, fish is quite fatty, so it’s worth cooking in the oven. Plus, it was summertime. That’s how this recipe came to be. Oh, and yes, red snapper in the oven with crispy veggies is gorgeously tender. Besides, you can cook cod or other white fish filets just the same way. Crunchy, juicy vegetables like bok choy, onions and celery, as well as cherry tomatoes for the color, will work great for this recipe. To make the vegetables crispy, place them right in with the fish and cook them all together. The red snapper will cook fast enough that the vegetables won’t have time to soften too much.
Bon Appétit!
Today's visits: 1.
Steps
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1
Done
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If you are using frozen fish, defrost the filets in the fridge beforehand. |
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2
Done
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Preheat the oven to 180 degrees Celsius. |
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3
Done
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Cut the bok choy in half and the onions into half rings. Then cut the celery stalks into long pieces of about 8 to 10 centimeters and the cherry tomatoes in half. |
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4
Done
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Coat the surface of a large baking dish or baking tray with 2 tbsp. of olive oil. |
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5
Done
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Blot the fish surface with a paper towel and season it with salt and pepper. Place the filets on a baking sheet. Then place the vegetables between the fish, seasoning them lightly with salt and pepper. Drizzle everything with 2 tbsp. of olive oil. Bake the dish in the oven for 15 to 20 minutes until the fish is done. Serve it with a drizzle of lemon juice. |
