Best Oregano Snapper With Lemon Recipes

MEDITERRANEAN RED SNAPPER

Mediterranean Red Snapper image

A simple mixture of parsley, oregano, garlic, and lemon zest brings the flavors of the Mediterranean to fresh whole red snapper. Easy enough for a weeknight meal, yet elegant enough for company! This recipe was made in a Panasonic CIO.

Provided by Kim's Cooking Now

Categories Trusted Brands: Recipes and Tips Panasonic

Time 50m

Yield 4

Number Of Ingredients 7

Ingredients

¼ cup chopped fresh parsley
3 tablespoons extra-virgin olive oil
1 tablespoon chopped fresh oregano
1 lemon, zested and sliced
3 cloves garlic, minced
2 (1 pound) whole red snappers, cleaned and scaled
salt and ground black pepper to taste

Steps:

Mix parsley, olive oil, oregano, lemon zest, and garlic together in a small bowl.
Rinse red snappers and pat dry with paper towels. Cut 3 diagonal slits across the top of each fish, cutting almost to the bone. Season the cavities with salt and pepper.
Rub the parsley mixture on the inside and top of the fish, pushing the mixture into the slits. Place the fish in the center of the grill pan; season with salt and pepper.
Place the grill pan in the Panasonic Countertop Induction Oven and press "Auto Cook." Select the Fish setting, 3, and 1-pound serving. Cook until an instead-read thermometer inserted into the center reads at least 130 degrees F (54 degrees C), about 20 minutes. Adjust time as needed. Serve with lemon slices.

Nutrition Facts : Calories 326.1 calories, Carbohydrate 4.1 g, Cholesterol 82.1 mg, Fat 13.3 g, Fiber 1.5 g, Protein 46.6 g, SaturatedFat 2.1 g, Sodium 141.7 mg, Sugar 0.1 g

OVEN ROASTED RED SNAPPER WITH LEMON, TOMATOES AND BASIL

Oven Roasted Red Snapper with Lemon, Tomatoes and Basil image

Provided by Food Network

Categories main-dish

Time 50m

Yield 2 servings

Number Of Ingredients 8

Ingredients

2 small red snapper (about 1 pound)
1 bulb fennel
2 large tomatoes
2 lemons
1 branch basil
1 cup chicken broth
Salt and pepper, to taste
2 ounces olive oil

Steps:

Clean the fish by removing the gills and the small belly flap, slice all the vegetables thin.
On the bottom of a long gratin dish place the sliced fennel cover with the fish. Cover the fish with the slices of tomatoes, lemon slices, leaves of basil, add the broth and season to taste. Cook the fish in a 450 degrees oven for about 20 minutes. Drain off some of the natural juices, add to a blender and drizzle with olive oil to emulsify. Drizzle back over fish and serve as-is.

OREGANO SNAPPER WITH LEMON

Oregano Snapper with Lemon image

Sprinkle, bake, and serve-any easier and it wouldn't be called cooking!

Yield Serves 4; 3 ounces fish per serving

Number Of Ingredients 8

Ingredients

Cooking spray
4 red snapper or other mild white fish fillets (about 4 ounces each), rinsed and patted dry
1 teaspoon dried oregano, crumbled
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon pepper
Paprika to taste
1 medium lemon, cut into 4 wedges

Steps:

Preheat the oven to 350°F. Line a baking pan with aluminum foil. Lightly spray with cooking spray.
Place the fish in a single layer in the baking pan.
In a small bowl, stir together the remaining ingredients except the lemon. Sprinkle over the fish. Using your fingertips, gently press the mixture so it adheres to the fish. Lightly spray with cooking spray.
Bake for 10 to 12 minutes, or until the fish flakes easily when tested with a fork. Serve with the lemon wedges to squeeze over the fish.
(Per serving)
Calories: 114
Total fat: 1.5g
Saturated: 0.5g
Trans: 0.0g
Polyunsaturated: 0.5g
Monounsaturated: 0.5g
Cholesterol: 40mg
Sodium: 195mg
Carbohydrates: 1g
Fiber: 0g
Sugars: 0g
Protein: 23g
Calcium: 42mg
Potassium: 471mg
3 very lean meat