Mediterranean Baked Snapper with Lemon Rice

Whole red snapper (or fillets) baked until tender and flaky with aromatic herbs and lemon, served with zesty lemon-infused rice and perfectly roasted broccoli.

• Prep: 20 min
• Cook: 30 min
• Total: 50 min
• Servings: 4.5
• Cuisine: Mediterranean
• Difficulty: Medium
• Cost: $2.21/serving

Dietary

• Gluten-Free
• Dairy-Free
• Nut-Free
• Soy-Free
• High-Protein
• Pescatarian
• Low-Sugar

Tags

• bake
• roast
• healthy
• fresh
• savory
• tangy

Ingredients

• 1 red snapper (cleaned and scaled, or 4-5 fillets)
• 2 tablespoon olive oil (divided)
• 1 lemon (sliced into rounds, plus more for juice)
• 2 clove garlic (thinly sliced)
• 1 tablespoon fresh oregano (chopped)
• 1 tablespoon fresh parsley (chopped)
• 1 teaspoon salt (divided)
• 0.5 teaspoon black pepper (divided)
• 1 head broccoli (cut into florets)
• 1 cup white rice (uncooked)
• 2 cup vegetable broth

Instructions

1. Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
2. If using a whole snapper, score the fish 2-3 times on each side. Pat fish (whole or fillets) dry with paper towels. Rub with 1 tablespoon olive oil, then season generously inside and out (if whole) or on both sides (if fillets) with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
3. Stuff the cavity of the whole snapper with lemon slices and half of the sliced garlic and fresh herbs. If using fillets, arrange lemon slices and herbs on top.
4. Place the fish on one side of the prepared baking sheet. Toss the broccoli florets with the remaining 1 tablespoon olive oil, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Spread them on the other side of the baking sheet.
5. Bake for 20-30 minutes, depending on the thickness of the fish, until the fish is cooked through and flakes easily, and the broccoli is tender-crisp. If cooking fillets, check around 15 minutes. For whole fish, flip halfway through cooking if you prefer crispier skin on both sides.
6. While fish and broccoli bake, prepare the lemon rice. In a medium saucepan, combine uncooked white rice and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes, or until liquid is absorbed and rice is tender. Fluff with a fork and stir in the juice of half a lemon and remaining fresh garlic.
7. Serve the baked snapper and roasted broccoli immediately with the lemon rice.

Notes

You can use any firm white fish fillets like cod or halibut instead of snapper. Adjust cooking time for fillets accordingly.

Nutrition (per serving)

• Calories: 410
• Protein: 40.5 g
• Carbohydrates: 38.1 g
• Fat: 12.1 g
• Fiber: 6.8 g
• Sodium: 750 mg
• Saturated Fat: 2.2 g
• Sugar: 3.5 g
• Cholesterol: 90 mg