Who wouldn’t want a deliciously simple ‘one-pot meal’ that practically cooks itself while you toil at your home desk (if that is the case); and all you need to do, is break away for a few minutes to slather a few knobs of butter over the fish for that beautiful golden brown hue and it’s ready to be served?
Oh, and did I mention the potatoes tucked underneath that soak in all the flavors from the wine, olive oil, fish, herb, and cherry tomatoes? I call this a one-pot dish for the whole family, so less fuss and more time for you to do other fun stuff.
One would assume that working from home means you have more time for homemade meals. But like many of you, I find myself rushing to make sure lunch is ready on time for me to get back to my desk.
That said, this oven-baked red snapper with garlic & basil is an easy recipe that you can prep before you start work. Then chuck it in the oven to bake until golden on the outside but tender and juicy on the inside with a scent that will drive you wild. Truly
Do I consider this red snapper recipe healthy? Well, like many other foods- healthy depends on the condition of the fish when you buy it and how you cook it. This simple recipe of red snapper with garlic and basil only required a drizzle of olive oil, some cherry tomatoes, and white wine to slow bake to perfection. Would I consider it healthy? I think so. Batter and deep fry it? Well, that’s a whole other story…
Did you like the red snapper with garlic and basil? If so, I would immensely appreciate a thumbs-up below. If you didn’t enjoy it, please tell me why 🙁 and what you believe we could change.
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Red Snapper With Garlic & Basil
(+10 rating, 2 votes)
Loading...A simple and delicious red snapper with garlic & basil, a drizzle of olive oil, cherry tomatoes & white wine slow baked to perfection.
Ingredients
- 250g floury potatoes
- 3 garlic cloves
- 5 ripe cherry tomatoes
- 5-6 fresh basil leaves
- Extra virgin olive oil
- 54ml white wine
- 315g red snapper fillet
- 2 tbsps unsalted butter
Instructions
Peel and cut the potatoes into half-inch slices
Bring water in a pot to a boil then parboil the potatoes for 7 minutes
Preheat the oven to 200°C / 392°F (while that happens, prepare the other ingredients)
Dice the cherry tomatoes and prepare the garlic (cut each one in half), wash the basil leaves, pat the fish with a kitchen paper towel and measure the wine.
Drain the potatoes
Drizzle about 4 tablespoons of olive oil on the baking dish, and lay the potatoes at the bottom of the dish. Top that with the garlic, some basil, and some cherry tomatoes.
Sprinkle some salt and 1 tablespoon of olive oil
Sprinkle some salt on both sides of the fish and lay it over the potatoes. Top it with the rest of the garlic, cherry tomatoes, basil, and some black pepper.
Evenly pour wine over the fish and follow with about 4 tablespoons of olive oil.
Cover the baking dish with foil and bake for 25 minutes, then take the baking dish out of the oven and change the setting to the top grill with a fan at 230°C / 446°F
Remove the foil and melt the butter evenly over the fish and immediately put it back into the oven to grill for a further 20 minutes or until it has a nice golden colour but is not dry (check the bottom of the dish to ensure there is still some stock).
Serve hot!
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