Ingredients for Red Snapper With Herbs
- Red Snapper Fillet
- 4 teaspoons olive oil, plus 3 tablespoons for herb oil
- Kosher salt to taste
- Freshly ground white pepper to taste
- Cilantro
- Parsley
- Mint Leaves
- 1 tablespoon fresh lemon juice
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Red Snapper With Herbs? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Red Snapper With Herbs
- Preheat oven to 450°F (232°C).
- Lightly brush four oven-safe plates with 1 teaspoon olive oil each. Sprinkle with kosher salt and freshly ground white pepper to taste.
- Place one red snapper fillet (about 4-6 oz each) skin-side up in the center of each plate.
- Drizzle fish with 1 teaspoon olive oil per fillet. Season with salt and freshly ground white pepper.
- Cover each fillet loosely with a piece of wax paper.
- In a food processor, finely chop 1 cup of mixed fresh herbs (such as parsley, thyme, and oregano). With the food processor running, slowly pour in 3 tablespoons of olive oil through the feed tube.
- Transfer the herb oil to a small bowl. Stir in 1 tablespoon of fresh lemon juice, salt, and pepper to taste.
- Set aside the herb oil.
- Bake the fish for 4 minutes.
- Remove plates from the oven and carefully discard the wax paper.
- Let the plates stand for 30 seconds.
- Spoon 2 tablespoons of the herb oil mixture over each fillet.
- Serve immediately with rice pilaf and steamed green vegetables.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
0g
Fat
8g
Carbs
0g
