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Mediterranean Snapper
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MEMBER RECIPE

Total Time: 45 minutes

Active Time:

Makes: 4

This dish is a wonderful easy dish, made in foil pouches in the oven or grill, or even just a casserole dish. NOTE: If you want, you can use parchment pouches in the oven which work just as well. Personally I go for the pouches, no clean up and it makes dinner easy. There are a few ingredients, but most is canned or can be bought pre cut, take advantage of that if you are in a hurry, I think we can all take a few minute to cut a small eggplant and a zuchinni

Great mediterranean flavor but with lots of easy taking advantage of some canned and prepackaged items for a quick even dinner.

I happen to catch fresh mangrove snapper, my favorite, but red snapper is equally good and even tilapia would work for this dish

Serve with a simple couscous (I substitute water with vegetable broth to give some added flavor and fresh chopped parsley for some color), also a good grilled pits bread and dinner is served. Don’t forget couscous takes nothing more than a bowl that you serve it in and some boiling water and 5 minutes later, it is done. And bread … take advantage of drizzling some olive oil on it wrapping in in foil and put in the oven or grill along side your fish. Another no clean up.

I hope you enjoy it as much as I do, great flavor without over powering the fish flavor which I enjoy.

Instructions

  1. 1Ok, first thing lets prepare your fish … a couple of options. Foil pouches for the oven or grill, or a casserole dish. Either way, make the sheet of foil large enough to wrap around the fish with some extra room for the vegetables and steam. lightly spray with Pam or drizzle just a little olive oil on the bottom so it won’t stick. Place each filet on the foil and top with a little salt and pepper. Preheat oven to 375 and let the fish come to room temperature.
  2. 2Next lets make the vegetables … they need a head start. In some olive oil, saute the onions and eggplant until slightly soft, 3 minutes should be good. Then add wine, seasoning, tomatoes, capers, olives and zucchini. Cook another 3-4 minutes until everything it cooked but not too soft. Add the lemon juice and any last minute salt and pepper, at the last minute.
    NOTE: Doesn’t waste the wine, make sure you get some of that wine in each packet.
  3. 3Now, top the fish with with a little butter, then a generous scoop of the vegetable mixture. Distribute it out evenly. Top with a couple of lemon slices per filet, then with some feta cheese, then with a spoon or two of bread crumbs, then with a drizzle of olive oil. Wrap up but not too tight and place on a cookie sheet and bake for 20-25 minutes depending on the size of the fish filets. Remember your vegetables are cooked. Cooking on the grill will be a bit quicker. If cooking on the grill use medium heat, high will burn the fish.
  4. 4When you put the fish in the oven, make your pita bread. Drizzle with olive oil and lightly grill or broil for just a minute, cut and serve, same with the couscous. Add boiling water to the couscous in your serving bowl, cover with saran wrap and let sit 5 minutes. Add parsley and lightly stir and break up with a fork.
  5. 5Serve the filet and veggies over the couscous with the Pita bread on the side.

Member recipes are not tested by the CHOW food team.

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