Red Snapper Mykonos
A flavorful Mediterranean dish featuring tender red snapper baked with fresh tomatoes, onion, garlic, and lemon, perfect for seafood lovers seeking vibrant, healthy cuisine.
Ingredients
Instructions
- Preheat broiler for 15 minutes to 425°F.
- Clean and wash fish; remove membrane.
- Dry thoroughly with paper towels.
- Line a roasting pan with heavy-duty foil and place the fish on it.
- In a skillet, heat olive oil over medium heat.
- Add chopped onion and cook until translucent.
- Stir in chopped fresh tomatoes and cook for a few minutes.
- Season the mixture with garlic salt, dried oregano, black pepper, and lemon juice.
- Pour the tomato and onion mixture over the fish.
- Broil the fish in the preheated oven for about 10-15 minutes until cooked through and lightly browned.
Tips & Substitutions
To enhance the flavor of your Red Snapper Mykonos, consider substituting the fresh tomatoes with canned diced tomatoes if you're in a pinch. You can also add a splash of white wine to the onion and tomato mixture for added depth. If you prefer a spicier kick, try adding crushed red pepper flakes to the seasoning mix. Ensure the fish is patted dry well to achieve a nice broil.
Serving Suggestions
Serve your Red Snapper Mykonos alongside a refreshing Cold Mixed Vegetable Salad(Salade Nicoise) or Greek Pasta Salad With Shrimp for a delightful Mediterranean-themed meal. A glass of crisp white wine pairs beautifully with this dish, enhancing the flavors of the lemon and herbs. Consider garnishing with fresh parsley or lemon wedges for added presentation.
Storage & Reheating
Leftover Red Snapper Mykonos can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, place the fish in a preheated oven at 350°F for about 10 minutes, or until warmed through, to maintain its moisture and flavor. Avoid reheating in the microwave as it may dry out the fish.
Nutrition & Diet Analysis (per serving)
Each serving of Red Snapper Mykonos contains roughly 864 calories, with 24g protein, 188g carbohydrates, and 24g fat. It is an excellent source of dietary fiber (353% of the Daily Value), iron (222% of the Daily Value), and calcium (154% of the Daily Value). Note that it is relatively high in sodium, at 875mg per serving (38% 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 other types of fish for this recipe?
Yes, while red snapper is ideal for this recipe, you can substitute it with other firm white fish such as tilapia or halibut. Just ensure the cooking time is adjusted based on the thickness of the fish to avoid overcooking.
What if I don’t have fresh tomatoes?
If fresh tomatoes are unavailable, you can use a 14-ounce can of diced tomatoes as a substitute. Just be sure to drain some of the liquid before adding to the skillet to avoid making the dish too watery.
Can I prepare this dish in advance?
Yes, you can prepare the onion and tomato mixture ahead of time and store it in the refrigerator for up to 24 hours. When ready to serve, simply pour the mixture over the fish and broil as directed for a quick and delicious meal.
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).