When you’re looking for a dish that combines fresh flavors and healthy ingredients, this Lemon Garlic Baked Snapper is your answer. It’s a delightful way to enjoy fish, packed with zesty lemon and aromatic garlic, bursting with taste. The best part? It’s quick to prepare and perfect for a weeknight dinner or a fancy gathering.
Imagine a beautifully baked snapper, its skin crisped to perfection, served alongside a refreshing couscous salad. The bright flavors of lemon and garlic elevate the fish, while the salad adds a delightful texture and color to your plate. This dish is not just a meal; it’s a celebration of flavors.
Whether you’re a seasoned home cook or just starting out, this recipe is straightforward and rewarding. You’ll impress your family and friends with a dish that looks and tastes gourmet without spending hours in the kitchen.
Refreshing Lemon Garlic Baked Snapper with Couscous Salad Recipe
This Lemon Garlic Baked Snapper is tender and flaky, infused with the tangy brightness of lemon and the pungent warmth of garlic. Paired with a vibrant couscous salad, it creates a balance of flavor and texture, making every bite a delight.
Ingredients
- 2 whole snapper fillets, cleaned
- 4 tablespoons olive oil
- 3 cloves garlic, minced
- 1 lemon, juiced and zested
- Salt and black pepper, to taste
- 1 teaspoon dried oregano
- 1 cup couscous
- 1 1/2 cups vegetable broth or water
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/4 cup fresh parsley, chopped
- 1/4 cup feta cheese, crumbled (optional)
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C).
- Prepare the Snapper: In a small bowl, mix together olive oil, minced garlic, lemon juice, lemon zest, salt, pepper, and oregano. Place the snapper fillets on a baking sheet lined with parchment paper. Brush the mixture generously over the fish.
- Bake: Bake the snapper in the preheated oven for 15-20 minutes or until the fish flakes easily with a fork.
- Cook the Couscous: Meanwhile, in a saucepan, bring vegetable broth or water to a boil. Stir in the couscous, cover, and remove from heat. Let it sit for 5 minutes, then fluff with a fork.
- Assemble the Salad: In a large bowl, combine fluffed couscous, cherry tomatoes, cucumber, parsley, and feta cheese if using. Drizzle with olive oil and season with salt and pepper to taste.
- Serve: Plate the baked snapper alongside the couscous salad and enjoy a fresh, flavorful meal.
Cook and Prep Times
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
Nutrition Information
- Servings: 2 servings
- Calories: 350kcal
- Fat: 15g
- Protein: 30g
- Carbohydrates: 30g
