Snapper One-Pan Wonder
Divided into 4 Servings
Calories 291 (15% from fat)
Fat 5 gram
Saturated Fat 0.8 gram
Trans Fat 0 gram
Cholesterol 63 mg.
Sodium 409 mg.
Carb. 23 gram
Fiber 3.4 gram
Sugar 2 gram
Sugar Alcohol 0 gram
Protein 38 gram
Ingredients
1/2 tsp. coriander
1/2 tsp. cumin
1/4 tsp. sea salt
1/4 tsp. black pepper, ground
8 scallions, each cut into 3 pieces
1 lb. small red potatoes, scrubbed and thinly sliced
1/4 cup water
olive oil spray
1 1/2 lbs. skin on snapper fillets
1/2 tsp. coriander
1/2 tsp. cumin
1/2 tsp. dried dill
1/4 tsp. sea salt
1/4 tsp. black pepper, ground
2 cloves (2 tsp.) garlic, minced
olive oil spray
1 whole lemon, cut into 4 wedges
This recipe was requested by someone who wanted a light fish dish with a few simple ingredients that didn't require lots of pans to cook. The spices we used are some of the components in a paste called Harissa, a North African staple.
1. Preheat oven to 425 degrees Fahrenheit and move an oven rack to the upper third of the oven.
2. In a small bowl, combine the first four ingredients, corriander through black pepper.
3. Put the scallions and potatoes into a large bowl. Sprinkle the spice mix over the top, cover the bowl and toss everything together. Pour the vegetables into a large baking dish, add 1/4 cup of water and lightly coat with olive oil spray.
4. Roast the vegetables, tossing once in the middle, until they're fork tender, about 20 to 25 minutes.
5. While the vegetables are cooking, score the skin side of the snapper fillets about 1/4 inch deep. Then mix together the five remaining spices, corriander through black pepper. Sprinkle the remaining spice mixture over the top of the meat side of each fish, along with the minced garlic. Rub it all in, getting it into the score marks. Then lightly coat the fish with olive oil spray.
6. When the vegetables are done, remove them from the oven and turn on the broiler. Place the fish, skin side up on top of the vegetables.
7. Return fish to the oven and broil until the potatoes are tender, the fish is completely cooked and they begin to brown on top. It should take about 8 to 12 minutes.
8. Divide the fish and vegetables into four servings. Put a lemon wedge on each plate to squeeze over the fish and serve.
Yield: 4 Servings
You can freeze individual portions for easy re-heating later. For best results, do not reheat the fish too long.
Microwave for approximately 2 minutes, then let it set for a minute to make sure it heats all the way through. Keep the container open a little to allow steam to escape.
