Red Snapper With Matchstick Vegetables
A delicate red snapper fillet paired with vibrant matchstick vegetables, infused with lemon thyme and white wine, perfect for a light, flavorful seafood meal.
Ingredients
- 2 Tbsp. butter
- 1 1/2 lb. fresh red snapper
- 1/4 tsp. salt
- freshly ground white pepper ⓘ
- 2 shallots, finely minced ⓘ
- 12 sprigs lemon thyme
- 2 c. mixed vegetables (carrots, yellow squash, zucchini, red bell pepper, yellow bell pepper) ⓘ
- 1 small leek ⓘ
- 3 oz. snow peas, cut into diagonal pieces ⓘ
- 3 oz. white wine ⓘ
- 1 lemon, sliced into 6 portions ⓘ
Instructions
- Preheat the oven to 375°F (190°C). Prepare 6 pieces of parchment paper (about 9 x 12 inches) and 6 pieces of string (6 inches long).
- Season the red snapper fillets with salt and freshly ground white pepper.
- In a skillet, melt butter over medium heat. Add minced shallots and cook until fragrant, about 2 minutes.
- Add the mixed vegetables, snow peas, and sliced leek to the skillet. Sauté for about 5 minutes until slightly tender.
- Pour in white wine and cook for an additional 2 minutes. Remove from heat.
- Lay out each piece of parchment paper and place a lemon slice in the center.
- Top each lemon slice with a seasoned red snapper fillet and a portion of the sautéed vegetables.
- Tie each parchment parcel securely with the string.
- Place the parcels on a baking sheet and bake in the oven for 15 minutes.
- Remove from oven, carefully open the parchment parcels, and serve garnished with lemon thyme.
Tips & Substitutions
For an extra layer of flavor, consider adding a splash of lemon juice or a sprinkle of zest to the sautéed vegetables. If you don't have red snapper, other firm white fish like halibut or cod can be substituted. Fresh herbs like dill or parsley can also enhance the dish's freshness, making it a delightful option for seafood recipes.
Serving Suggestions
This dish pairs beautifully with a light salad, such as a Melange Salad, or some steamed rice to soak up the flavorful juices. For a complete meal, serve alongside roasted potatoes or a side of sautéed greens. A crisp white wine, like Sauvignon Blanc, complements the flavors perfectly.
Storage & Reheating
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, place the parcels in a preheated oven at 350°F (175°C) for about 10 minutes or until heated through. Avoid microwaving, as this can make the fish rubbery.
Nutrition & Diet Analysis (per serving)
Each serving of Red Snapper With Matchstick Vegetables contains roughly 444 calories, with 11g protein, 71g carbohydrates, and 15g fat. It is an excellent source of vitamin C (53% of the Daily Value), dietary fiber (50% of the Daily Value), and iron (43% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 1213mg per serving (53% 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 make this dish ahead of time?
Yes, you can prepare the parchment parcels in advance. Assemble them up to a few hours before baking, cover them, and store them in the refrigerator. Just remember to bake them fresh when you’re ready to serve for the best texture and flavor.
What vegetables can I use besides the ones listed?
Feel free to customize the mixed vegetables based on your preferences or seasonal availability. Broccoli, asparagus, or bell peppers are great options. Just ensure they are cut into similar sizes for even cooking.
How do I know when the fish is done cooking?
The fish is done when it flakes easily with a fork and is opaque throughout. Cooking time may vary slightly based on the thickness of the fillets, so keep an eye on them as they bake.
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).