Description
Product Information
Frozen Snapper Fish
Grilled Snapper: Grilling is a popular method for cooking snapper. The fish is often seasoned with herbs, spices, and a drizzle of olive oil before being grilled to perfection. Grilled snapper is typically served with a variety of side dishes.
Baked or Roasted Snapper: Baking or roasting snapper is a healthy and easy way to prepare it. The fish is often stuffed with herbs, citrus, and aromatics to infuse it with flavor while it cooks.
Pan-Fried Snapper: Pan-frying is a quick and delicious way to prepare snapper. The fish fillets are coated with a breading or seasoned flour and fried until they have a crispy, golden crust.
| Typical Values | As Sold 100g Provides: |
|---|---|
| Calories | 94kcal |
| Protein | 21.2g |
| Fat | 0.8g |
| Carbohydrates | 0g |
| Fiber | 0g |
| Cholesterol | 50mg |
| Potassium | 318mg |
Here's how to prepare snapper fish:
Ingredients
- Snapper fish fillets (fresh or thawed if frozen)
- Lemon wedges
- Fresh herbs (such as thyme, rosemary, or parsley)
- Olive oil
- Salt and pepper, to taste
- Garlic cloves (optional)
Instructions
Preheat your oven to 375°F (190°C).
Choose an oven-safe baking dish or a sheet pan that can comfortably fit the snapper fillets. Lightly grease the dish with olive oil or cooking spray to prevent sticking.
Place the snapper fillets in the baking dish.
Drizzle the fillets with olive oil and season them with salt and pepper. You can also add finely minced garlic for extra flavor.
Squeeze fresh lemon juice over the snapper fillets. You can also place lemon wedges on top of the fish.
Sprinkle fresh herbs over the snapper. Thyme, rosemary, and parsley work well with snapper, but you can use your favorite herbs.
If you prefer, you can cover the baking dish with aluminum foil or parchment paper. This will help trap steam and keep the fish moist. Alternatively, you can wrap each fillet individually in foil for a "en papillote" style preparation.
Place the baking dish in the preheated oven and bake the snapper for about 12-15 minutes per inch of thickness. The fish is done when it flakes easily with a fork and the internal temperature reaches 145°F (63°C).
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