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!
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Servings: 4
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
Instructions
- Preheat the oven to 180° C = 350° F.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.
- Squeeze some lemon juice all over the fish, and the cavity as well.
- Fill the inside of the fish and cavity with slices of lemons and red onions and season with salt and cayenne pepper.
- Place parchment paper on a baking dish.
- Put the fish and drizzle olive oil on both sides of the fish.
- Place the marble potatoes in a medium-size bowl, add light olive oil and season with salt and pepper.
- Place the potatoes on the sides of the fish.
- Bake in the oven for 40 minutes. Once cooked, remove from the oven and rest for 5 minutes before serving.
- Meanwhile, using a medium frying pan. Heat the oil to medium.
- Add the garlic and sauté for 2 minutes.
- Add the shiitake mushrooms and cook for 3 minutes or until softened.
- Add the green beans and sauté until crispy and tender.
- Transfer to a plate and serve with baked fish.