Lemon Garlic Baked Snapper with Couscous Salad
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.
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’s tips
- Pat the snapper fillets dry with paper towels before brushing with the marinade to help the seasoning adhere and the skin crisp up.
- Check for doneness by inserting a fork into the thickest part; the fish should flake easily and be opaque.
- Fluff the couscous gently with a fork after soaking to keep it light and separate.
- If you prefer a more charred flavor, broil the fish for the last 2 minutes of baking.
- Let the fish rest for a few minutes before serving to allow the juices to redistribute.
Substitutions
- Use any white fish like cod, halibut, or tilapia instead of snapper.
- Swap couscous for quinoa or bulgur for a different grain.
- Replace feta with goat cheese or omit for dairy-free.
- Use lime juice and zest instead of lemon for a twist.
- Add a handful of chopped kalamata olives for extra Mediterranean flavor.
Storage & reheating
Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in the microwave or oven, but note that the fish may dry out slightly; it's best enjoyed fresh.
FAQ
Can I use frozen snapper fillets?
Yes, thaw them completely in the refrigerator overnight and pat dry before using. Adjust baking time as needed.
What can I serve with this dish?
This baked snapper and couscous salad make a complete meal on their own, but you can add a side of steamed vegetables or a simple green salad.
How do I know when the fish is done?
The fish is done when it easily flakes with a fork and reaches an internal temperature of 145°F (63°C).
Can I make this recipe ahead of time?
You can prepare the couscous salad and the marinade ahead, but it's best to bake the fish just before serving to maintain its texture.
