Philippine Red Snapper
A flavorful Filipino-style red snapper dish featuring tender fish topped with a savory vegetable tomato sauce, perfect for family dinners and seafood lovers alike.
Ingredients
Instructions
- Peel the onion and chop finely.
- Seed the green pepper and chop.
- Chop the celery and carrot.
- Place the fish fillets on a large plate.
- Sprinkle the fillets with lemon juice and salt.
- Let stand for 30 minutes.
- Place the fillets in a 9 x 13-inch bake pan, discarding excess lemon juice.
- Heat olive oil in a 10-inch frypan over medium heat.
- Saute the onion, green pepper, celery, and carrot for 5 minutes, stirring with a fork.
- Add the tomatoes, ketchup, salt, and pepper.
- Cover and simmer for 30 minutes.
- Pour the vegetable mixture over the fish fillets.
- Bake at 400°F for 35 minutes.
Tips & Substitutions
For a fresher flavor, consider adding fresh herbs like parsley or basil to the vegetable mixture before baking. If you can't find red snapper, any firm white fish such as cod or halibut can be substituted. Adjust the cooking time according to the thickness of the fish fillets to ensure they are cooked through without drying out.
Serving Suggestions
Serve the baked red snapper alongside steamed rice or a fresh green salad for a light meal. This dish pairs beautifully with Kim'S Crawfish Etouffee for those looking to explore more seafood recipes. A squeeze of additional lemon juice before serving can enhance the flavors.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the fish in a preheated oven at 350°F for about 15 minutes or until warmed through. Avoid microwaving as it may make the fish rubbery.
Nutrition & Diet Analysis (per serving)
Each serving of Philippine Red Snapper contains roughly 123 calories, with 2g protein, 29g carbohydrates, and 1g fat. It is an excellent source of vitamin A (23% of the Daily Value) and vitamin C (22% of the Daily Value). Note that it is relatively high in sodium, at 896mg per serving (39% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen red snapper fillets for this recipe?
Yes, you can use frozen red snapper fillets. Just ensure they are fully thawed before marinating with lemon juice and salt. Adjust the cooking time as needed, since frozen fish may require slightly longer to bake.
What can I serve with the red snapper?
The red snapper can be served with a variety of sides such as garlic mashed potatoes, steamed asparagus, or a crisp coleslaw. A light white wine, such as Sauvignon Blanc, also complements this dish well.
How do I know when the fish is done cooking?
The fish is done when it flakes easily with a fork and reaches an internal temperature of 145°F. It's important to monitor it closely to avoid overcooking, which can make the fish dry.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).