Description
A flavorful and healthy dish featuring tender red snapper fillets baked in tin foil with fresh herbs and lemon, served alongside a vibrant kilt lettuce salad tossed in a tangy cherry vinaigrette.
Ingredients
Scale
Fish
- 2 Red Snapper Fillets
- 1 tablespoon Olive Oil
- 1/2 teaspoon Ground Black Pepper
- Salt, to taste
- 1/2 cup Dried Cherry
- 1 tablespoon Red Wine Vinegar
- 1/2 teaspoon Crushed Red Pepper Flakes
- 2 sprigs Fresh Oregano
- 2 sprigs Fresh Parsley
- Juice of half a Lemon
- 4 wedges Lemon (remaining half lemon)
Salad
- 2 heads Romaine Lettuce
- 1 bunch Scallion (sliced into quarter inch slices)
- 3 tablespoons Olive Oil (2 tbsp for vinaigrette + 1 tbsp for fish)
- Salt, to taste
- 1/4 teaspoon Ground Black Pepper
- 1 tablespoon Red Wine Vinegar
- 1/2 cup Dried Cherry
- 1/2 teaspoon Crushed Red Pepper Flakes
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for baking the snapper.
- Prepare Lemon and Scallions: Juice half of the lemon into a small bowl. Slice the remaining half lemon into four wedges for serving later. Cut the scallions into quarter-inch slices and set aside.
- Prepare Romaine Lettuce: Slice the heads of romaine lettuce in half lengthwise. Remove and discard the core from each half, then slice the lettuce crosswise into half-inch thick pieces and place them in a large bowl.
- Make Cherry Vinaigrette: In a small saucepan over medium heat, combine 2 tablespoons olive oil, scallions, red wine vinegar, ground black pepper, and salt. Stir and bring to a simmer. Add dried cherries and crushed red pepper flakes, then bring to a boil.
- Simmer the Vinaigrette: Cover the saucepan, reduce heat to low, and cook for 5 minutes. Remove from heat and keep warm.
- Prepare Snapper for Baking: Pat dry the red snapper fillets with paper towels. Place each fillet on the center of two separate pieces of foil. Drizzle half of the lemon juice and 1 tablespoon olive oil over both fillets. Top each with two sprigs of fresh oregano and two sprigs of fresh parsley.
- Seal and Bake: Fold the edges of the foil packets tightly to enclose the fish. Place packets on a sheet pan and bake in the preheated oven for 7 minutes, rotating the pan halfway through cooking.
- Toss Salad: Pour the warm cherry vinaigrette over the romaine lettuce in the large bowl. Toss well until the salad is evenly coated and set aside.
- Plate the Dish: Evenly distribute the dressed romaine lettuce onto two plates. Place a baked red snapper fillet on top of each salad portion and squeeze the reserved lemon wedges over the fish.
- Serve and Enjoy: Serve immediately and enjoy the fresh flavors of the baked red snapper with the tangy kilt lettuce salad.
Notes
- Ensure the snapper fillets are patted thoroughly dry to avoid sogginess when baking.
- Adjust the amount of crushed red pepper flakes according to your spice preference.
- The cherry vinaigrette can be prepared ahead of time and gently reheated before serving.
- Use fresh herbs to maximize aroma and flavor in the baked fish.
- Serve immediately after plating to enjoy the best texture and temperature.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Keywords: red snapper, baked fish, romaine lettuce salad, cherry vinaigrette, healthy seafood recipe, lemon fish, foil baked fish
