Healthy Food Recipes: Vermillion Snappers

Prep Time: 20 minutes

Cook Time: 30 minutes

Additional Time: 10 minutes (resting)

Total Time: 60 minutes

Servings: 4

Ingredients:

• 4 vermillion snapper fillets (approximately 6 oz each)
• 2 tbsp olive oil
• 1 tsp lemon zest
• 2 tbsp fresh lemon juice
• 2 cloves garlic, minced
• 1 tsp dried oregano
• 1/2 tsp smoked paprika
• 1/4 tsp cayenne pepper (optional, for a spicy kick)
• Salt and black pepper, to taste
• 1 cup cherry tomatoes, halved
• 1 cup diced cucumber
• 1/4 cup thinly sliced red onion
• 2 tbsp chopped fresh parsley
• 1 tbsp chopped fresh basil

Steps to Cook:

1. Preheat the oven to 400°F (200°C).

2. In a small bowl, combine the olive oil, lemon zest, lemon juice, garlic, oregano, smoked paprika, and cayenne pepper (if using). Season with salt and black pepper to taste.

3. Place the vermillion snapper fillets in a baking dish or on a parchment-lined baking sheet. Brush the fillets evenly with the prepared lemon-garlic mixture, ensuring the fillets are well coated.

4. Bake the vermillion snapper fillets in the preheated oven for 20-25 minutes, or until the fish is opaque and flakes easily with a fork.

5. While the fish is baking, prepare the tomato-cucumber salad. In a medium bowl, combine the cherry tomatoes, cucumber, red onion, parsley, and basil. Drizzle with a little olive oil and season with salt and black pepper to taste. Toss gently to combine.

6. Remove the baked vermillion snapper fillets from the oven and let them rest for 5-10 minutes.

7. Serve the vermillion snapper fillets warm, accompanied by the fresh tomato-cucumber salad.

Cook’s Note:

• Vermillion snappers are a type of reef fish known for their vibrant red color and delicate, flaky texture. They are a great source of lean protein and healthy omega-3 fatty acids.
• If you can’t find vermillion snappers, you can substitute with other types of snapper or white fish, such as red snapper, grouper, or tilapia.
• The tomato-cucumber salad can be prepared in advance and refrigerated until ready to serve, making it a quick and easy accompaniment.
• For a more substantial meal, you can serve the vermillion snapper and tomato-cucumber salad over a bed of steamed quinoa or brown rice.
• Adjust the amount of cayenne pepper to your desired level of spiciness. Start with a small amount and add more if you prefer a bolder flavor.
• This dish is best served immediately, but any leftover fish can be stored in the refrigerator for up to 2 days and reheated gently before serving.

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