Thursday, January 28, 2010

Baked Snapper in a Lemon-Garlic Sauce

Last week, on my drive home from a client meeting, I stopped in at a fish market to pick something up for Jon. I had never been in this market, but had always heard such great things about it, including that the owner drives to Philadelphia early every morning to personally pick out his items that he will sell that day.

When I went in, they had such a wide variety of products - oysters, clams, Maine lobster, Chilean sea bass, halibut, and seafood salad, just to name a few. I brought home a nice red snapper filet for Jon, and he decided to use
this recipe for Baked Snapper in a Lemon-Garlic Sauce as his inspiration. Below is the original recipe with one change noted.

Ingredients (he cut this in half for just one filet)

  • 2 large red snapper filets
  • 1 medium red onion, thinly sliced (he used what we had on hand, a yellow onion)
  • 2 cloves of garlic, thinly sliced
  • 1/4 c fresh lemon juice
  • 3 tbsp olive oil
  • 1/4 c chopped fresh parsley (we only had dried)
  • 1 large tomato, cored and chopped (Jon doesn't like tomatoes so he omitted this, but I would have kept it)
  • 1/4 tsp Kosher salt
  • 1/4 tsp freshly ground black pepper


  • Preheat oven to 375 degrees
  • Lightly oil a baking dish; pat dry the fish.
  • Mix together the onion, garlic, lemon, olive oil, parsley, tomato, salt, and pepper in the baking dish.
  • Set the filet into the mixture, and spoon the sauce over the fish.
  • Cover the dish tightly with foil and bake until the fish is just cooked through, about 20-30 minutes (Jon's took 22-23 minutes and was 0.9 lbs)

I am not a huge fan of fish, but was very surprised at the mild flavor of the snapper. The sauce added a light and refreshing flavor without overpowering the fish. I think using the tomatoes would be a great addition.

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