• Helen Scott

Baked Snapper with Rosemary and Bell Peppers

Baked Snapper with Rosemary and Bell Peppers.JPG

This is a super quick, easy, healthy and light supper dish using wild, fresh chilled snapper from MM Fresh and accompanied by a garlic butter ciabatta. 5 mins prep and 15 mins cooking time.

What you need:

50 ml olive oil

1/2 red onion

1 red pepper

1 green pepper

1 yellow pepper

2 snapper fillets

2 rosemary sprigs

Salt & pepper

1/2 lemon

To serve with

1 ciabatta

1 clove garlic

50g butter

Method:

Preheat the oven to 190C.

Heat up a little oil in a frying pan.

Slice your onion into rings and peppers into strips. Fry them gently for around 5-8 mins until soft.

Place half the peppers and onion mixture into a shallow baking dish then put your raw snapper fillets on top. Then put the rest of the veggies around the fish and put a sprig of rosemary on each fillet. Brush the top of each fillet with a little more oil then season the whole dish with salt and pepper.

Cover the dish with foil and bake for 15 minutes.

After 10 minutes of baking, cut a ciabatta loaf down the middle so you have 2 long strips. Melt your butter in a griddle pan. Rub each bread side with a raw clove of garlic then fry it for around 5 minutes until toasted.

When the fish is ready, squeeze a little lemon on top then serve with the buttery, garlicky ciabatta on the side.

Serves 2.

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