Baked snapper with onions and asparagus

Baked snapper with onions and asparagus

Spring’s harvest brings some of our favorite flavors and this simple baked snapper is a beautiful celebration of them all. Whole fish is a beautiful and easy way to make seafood the main course, with a succulent entrée everyone will enjoy.

Baked snapper with onions and asparagus

Spring’s harvest brings some of our favorite flavors and this simple baked snapper is a beautiful celebration of them all. Whole fish is a beautiful and easy way to make seafood the main course, with a succulent entrée everyone will enjoy.
USMetric
2 servingservings

Ingredients

  • 1½ lbs 650 g whole yellow tail snapper, cleaned out, scales removed
  • 1½ tsp 1½ tsp salt
  • 3 tbsp 3 tbsp olive oil, divided
  • 4 4 scallionscallions
  • ½ ½ red onionred onions
  • 4 4 garlic clovegarlic cloves
  • 4 tbsp 4 tbsp ghee or butter
  • 2 tbsp 2 tbsp white wine
  • 1 1 lemon, juiced
  • ½ lb 225 g green asparagus

Instructions

Instructions are for 2 servings. Please modify as needed.

  1. Preheat oven to 400°F (200°C).
  2. Make three shallow cuts into the fish skin on both sides.
  3. Coat the fish all over and on the inside with salt. Rub with half the amount of olive oil. Place in a large casserole dish and loosely wrap with parchment paper. Bake for 30 minutes.
  4. In the meantime, thinly slice scallions, only the white parts. Slice red onion and garlic.
  5. Heat a small skillet over medium heat and melt the ghee. Add the sliced onions and garlic and sauté until tender, for 8 minutes. Sprinkle with a pinch of salt and add in the cooking wine and the lemon juice to deglaze the skillet. Set aside.
  6. Trim the asparagus. When the 30 minutes are up, open the oven, remove the casserole dish. Unwrap the fish and arrange the asparagus stalks all around it. Drizzle with remaining olive oil and sprinkle with remaining salt.
  7. Spoon half of the onion mix on top of the snapper and place the casserole dish back in the oven. Cook everything uncovered for 15 minutes.
  8. Remove from the oven and serve hot with remaining onion mix on the side. The tender fish meat will fall off of the bone!

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