Monday, June 22, 2009

Baked Snapper Fillet - fish recipe

I picked this up from Jamie Oliver: Naked Chef I, and found that I have been using several adaptions of this recipe in my everyday cooking of fish lately...because it is really easy and darn flavorful. Now, ranked side-by-side with Steamed Fish in "Quick & Easy" category is Baked Fish!

Baked Red Snapper Fillet (adapted from Jamie Oliver: Naked Chef I - Baked Seabass Sealed in Bag)
Ingredients: snapper fillets, sea salt, black pepper, bay leaf, 1/2 red onion thinly sliced, olive oil, 1/2 lemon, butter, oregano

1. Place fillets (pat dry) on parchment paper. Rub salt and pepper on the fillets
2. Rub some butter on the aluminum foil, and place some onions on the foil. Then place fish on top of the onions
3. Cover with remaining onion, herbs and bay leaves
4. Drizzle olive oil, lemon juice over the fish and add remaining butter. Fold and seal fish with aluminum foil
5. Place on tray and bake in a preheated 375F(190C) oven for approximately 8-10mins (~8 minutes per pound). Remove from the oven and allow to stand for 3-4mins without opening the bag.

Now I have two killer recipes for fish - Chinese Steamed Fish and the Western Baked Fish!

Other recipes:
Thai-Inspired Steamed Fish

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homeladychef said...

Hey! I tried this recipe by Jamie before. He is very creative in coming out this method of cooking things. haha! I think he is that kind of naughty boy in class that teacher loves or hates....anyway, i cooked with garlic and some white wine too. Kind of like it! ;)

Jeannie said...

Lovely blog you have. Will definitely visit again.

Anonymous said...

I love baked fish. It makes the fish so moist and tender and all the flavours are sealed by the foil parcel. Looks great!

Blessed Homemaker said...

Never tried baking a snapper before, onto my To-Do list ;-)

Terrianne, Call me Ree said...

I love snapper. Haven't had it in a while and I should change that...SOON. Love the herbs and flavor from the onion. Snapper adapts and holds flavor really well. And stays moist, too. =)