Baked Red Snapper Recipe with Vegetable Rice
This Baked Red Snapper recipe is a complete fish dinner that checks all of the boxes. Overflowing with warm, flavorful spices, it's hearty and healthy, comforting, delicious, and it presents beautifully in one pan.
Servings: 4
Calories: 425kcal
Equipment
Ingredients
- 1½ pounds Red Snapper fillet, cut into 4 equal portions
- 1½ teaspoons smoked paprika
- 1½ teaspoons ground cumin
- ½ teaspoon ground turmeric
- olive oil for the pan and drizzling
- 1½ cups thinly sliced onion (about 8 ounces)
- 2 tablespoons finely grated fresh turmeric root
- 1½ tablespoons minced garlic
- 1½ cups peeled & thinly sliced carrots (about 8 ounces),
- 1½ cups broccoli (about 5 ounces), cut into small pieces
- 2 cups thinly sliced green cabbage (about 4 ounces)
- 1 teaspoon Kosher salt (use half the amount if you're using table salt)
- 1 cup Jasmine rice
- 3 cups water
- salt and black pepper for seasoning fish
- crushed red chili flakes (optional)
Instructions
- Set the oven and prep the fish. Mix the paprika, cumin and ground turmeric together. On a plate or a sheet pan, sprinkle it evenly among the 4 fillets of Snapper. Set aside. Preheat the oven to 375℉.
- Start the vegetable rice. Coat the bottom of a large oven-proof skillet with olive oil (ideally, 14-inch cast iron), and place it over medium-low heat. Add the sliced onions, garlic and fresh turmeric, and cook until the onion is soft, about 10 minutes. Then add the carrots, mix, and cook for a couple of minutes. Follow this with the broccoli and cabbage, stir, and cook just until the cabbage is wilted. Add the rice and salt, and mix well to be sure all of the grains are coated with the oil and other ingredients. Pour in the water, bring to a boil, turn off the heat, and cover tightly with foil.
- Begin baking. Place the covered pan in the preheated 375℉ oven and bake for 15 minutes. The rice should be almost done cooking and there should still be some of the liquid left in the pan.
- Add fish and finish baking. Make spaces for the spice-coated Snapper fillets and add them to the vegetable rice. Sprinkle them with salt and black pepper and drizzle them with olive oil. Return the pan, uncovered, to the oven just until the fish is cooked through, about 12 minutes.
- Sprinkle with crushed red chili flakes (if desired) and serve!
Notes
Nutritional information is automatically calculated, so it should only be used as an estimate.
Nutrition
Calories: 425kcal | Carbohydrates: 56g | Protein: 41g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 63mg | Sodium: 758mg | Potassium: 1305mg | Fiber: 6g | Sugar: 7g | Vitamin A: 8819IU | Vitamin C: 54mg | Calcium: 153mg | Iron: 4mg