Baked Whole Red Snapper With Sautéed Green Beans And Shiitake Mushrooms

If you’re looking for a tasty weeknight meal, this Baked Whole Red Snapper With Sautéed Green Beans And Shiitake Mushrooms is an excellent choice! It’s one complete dish, delicious and packed with nutrients. It’s baked to perfection with the freshest ingredients and so easy to make too!

 

  • Serves 4 people
  • Prep Time: 20 minutes
  • Cook Time: 50 minutes

Ingredients

Baked Red Snapper

  • 1-1.2 kg Whole Red Snapper  gutted, gills removed, cleaned, and descaled
  • 1 medium Red Onion  sliced
  • 1 piece Lemon  sliced
  • 2 tbsp Fresh Lemon Juice
  • 3 tbsp Light Olive Oil
  • pinch salt  to taste
  • pinch Cayenne Pepper

Baby Potatoes

  • 300 grams Baby Potatoes  rinsed well
  • 2 tbsp Light Olive Oil
  • Salt & Pepper  to taste
  • 2-3 tbsp Light Olive Oil
  • 2 tbsp Garlic  chopped finely
  • 250 grams Shiitake Mushrooms  stalks removed and cut into slices
  • 250 grams French Green Beans  trimmed
  • pinch Salt & Pepper  to taste

Procedure

  1. Preheat the oven to 180° C = 350° F.
  2. Pat fish dry with a paper towel. Using a sharp knife, cut 3 (2-inch-long) slits diagonally on both sides of fish, cutting all the way to the bone.
  3. Squeeze some lemon juice all over the fish, and the cavity as well.
  4. Fill the inside of the fish and cavity with slices of lemons and red onions and season with salt and cayenne pepper.
  5. Place parchment paper on a baking dish.
  6. Put the fish and drizzle olive oil on both sides of the fish.
  7. Place the marble potatoes in a medium-size bowl, add light olive oil and season with salt and pepper.
  8. Place the potatoes on the sides of the fish.
  9. Bake in the oven for 40 minutes. Once cooked, remove from the oven and rest for 5 minutes before serving.
  10. Meanwhile, using a medium frying pan. Heat the oil to medium.
  11. Add the garlic and sauté for 2 minutes.
  12. Add the shiitake mushrooms and cook for 3 minutes or until softened.
  13. Add the green beans and sauté until crispy and tender.
  14. Transfer to a plate and serve with baked fish.

recipe notes

other photo

related tags

love this recipe? share it!

Share on facebook
Facebook
Share on pinterest
Pinterest
Share on linkedin
LinkedIn
Share on email
Email
Share on print
Print Recipe

Leave a Comment

about chef sheilla

Hi! I’m Sheilla Lopez. I am a Cuisine and Pastry Chef, Culinary Instructor, Chef Consultant, Food Stylist, Food Photographer, Recipe Developer, Food Writer. I am also a mom to an amazing little boy. Read more…

let's connect
Facebook-f Instagram Youtube
recent recipes
join our newsletter

Sign up to receive updates for delicious recipes sent to your inbox.

check my latest video
Lapu-Lapu in Tausi Sauce (Fish in Black Bean Sauce)
Lapu-Lapu in Tausi Sauce (Fish in Black Bean Sauce)
Minestrone Soup
Minestrone Soup
Chicken Schnitzel with Creamy Mushroom Sauce
Chicken Schnitzel with Creamy Mushroom Sauce
Lapu-Lapu in Tausi Sauce (Fish in Black Bean Sauce)
Lapu-Lapu in Tausi Sauce (Fish in Black Bean Sauce)
be updated on my posts

chefsheilla

𝐂𝐮𝐢𝐬𝐢𝐧𝐞 & 𝐏𝐚𝐬𝐭𝐫𝐲 𝐂𝐡𝐞𝐟
𝐈𝐧𝐭𝐞𝐫𝐧𝐚𝐭𝐢𝐨𝐧𝐚𝐥 𝐂𝐡𝐞𝐟 𝐂𝐨𝐧𝐬𝐮𝐥𝐭𝐚𝐧𝐭
𝐑𝐞𝐜𝐢𝐩𝐞 𝐃𝐞𝐯𝐞𝐥𝐨𝐩𝐞𝐫 | 𝐅𝐨𝐨𝐝 𝐏𝐡𝐨𝐭𝐨𝐠𝐫𝐚𝐩𝐡𝐞𝐫
𝐅𝐢𝐭𝐧𝐞𝐬𝐬 𝐄𝐧𝐭𝐡𝐮𝐬𝐢𝐚𝐬𝐭 | 𝐂𝐨𝐧𝐭𝐞𝐧𝐭 𝐂𝐫𝐞𝐚𝐭𝐨𝐫
This error message is only visible to WordPress admins

Error: The account for chefsheilla needs to be reconnected.
Due to recent Instagram platform changes this Instagram account needs to be reconnected in order to continue updating. Reconnect on plugin Settings page

Reach out!

Got a question about culinary, a recipe, or simply just want to say hello? 

join our newsletter

Sign up to receive updates for delicious recipes sent to your inbox.

JOIN OUR NEWSLETTER

Sign up to receive updates for delicious recipes sent to your inbox.