The Bachelor’s Cookhouse: Lemon Herbed Snapper

how to cook fish

how to cook fish

With the summer months winding down, we slowly take our outdoor cooking back indoors and what can be better then a healthy fish recipe to get the fall season underway. I continue to experiment with fish recipes and took a stab at some pacific snapper, which is a firm white fish that is often substituted for halibut. This recipe involves quite a bit of seasoning and  a topping of my favourite sauteed vegetables, which are onion and garlic, it turns this into a beautiful dish that your palate will enjoy. You will want to use some heavy duty foil to place the washed snapper fillets onto and make sure to cut enough, so that you will be able to tightly seal the fish. A large skillet will be required to saute your vegetables and if you enjoy more then just onion and garlic be sure to add them all at the same time to skillet. When it comes to seasoning, the sky is the limit, sea salt and black pepper is a must but this mix of seasoning is enjoyable, unless your really anti something I would use the status quo.

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Lemon Herbed Snapper

Prep Time: 5 minutes  Cook Time: 30 minutes Serves: 2


2 fillets of pacific snapper

1 tsp of black pepper

1 tbsp of olive oil

1/2 medium onion, julienned

2 garlic cloves, chopped

3/4 tsp of cumin

3/4 tsp of dill weed

1/4 cup of fresh parsley

1 tsp of sea salt

1 lemon, sliced


Snapper Fish
Preparing Lemon Herbed Snapper

1- Preheat oven to 400F.

2- Place a snapper fillet on piece of large aluminum foil, sprinkle with black pepper.

3- Heat up olive oil in large skillet on medium heat, add onion and garlic, add cumin, dill weed and stir and saute for around 5 to 7 minutes.

4- Spoon onion mixture all over snapper fillets, season with salt and parsley.

5- Place lemon slices along snapper fillet, fold foil and tightly seal.

6- Bake on baking sheet for 20 minutes or until fish flakes easily.

7- Enjoy !!!

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