Roasted Red Snapper with Bell Peppers
Roasted Red Snapper with Bells Peppers is a delicious and tasty fresh fish recipe that takes less than 30 minutes to cook—just enough time to get dinner on the table on time—one of the best snapper recipes to try.
Roasted Fish recipes are easy to find on the world wide web. Cookbooks and cooking magazines also have tons of recipes to make or recreate. In other words, there’s no reason for anyone to say they can’t cook fish because they don’t have a recipe—just my opinion.
Although many recipes are available, finding a winning recipe may not be that easy. Like those in the Caribbean, I prefer fresh fish recipes prepared with basic fresh herbs and spices. I also like the Mediterranean fish recipes, cooked with fresh herbs and spices and fresh vegetables.
Fish, in general, are easy to cook. Seasoning your fish the right way before cooking is not that easy. For example, you may want to pay attention to fresh herbs’ smell and taste. Not all herbs will go well with all fish or seafood.
Types of herbs to use for fish or red snapper recipes
Bay leaves, Basil, Parsley, Sage, Thyme, Chives, Dill, Marjoram, Lemon Balm, Mint, Rosemary, and Tarragon are the most common herbs for spicing up fish. These herbs can be used fresh or dried. They are also used to stuff whole fish.
How about adding spices?
Spices such as salt and pepper, the most common and basic spices, appear in every seafood recipe. Usually, when using fresh herbs, adding salt and pepper is a great combination when you don’t have a seasoning blend.
What type of fish is best for this recipe?
When roasting or baking, usually a firm fish is ideal. Halibut, snapper, cod, salmon, tuna, or mahi-mahi are just a few fish to bake or roast. The fish can be whole, fillet, or cut into large pieces.
How long does it take to bake fish in the oven?
Baking fish in the oven requires cooking time calculation. If you cover your fish in the first stages of cooking, it will most likely retain most of its moisture.
One important ingredient is olive oil. Olive oil is best when baking, roasting, or grilling fish. It adds a fresh taste to seafood and is healthy for you.
How to cook red snapper
This recipe was inspired by the Mediterranean. I recreated the recipe using Noubess condiments, spices, and other ingredients. The recipe is easy to follow and make. The most important thing to do is to ensure all ingredients are fresh.
Yellow bell peppers, red bell peppers, and green bell peppers add flavor and aroma to seafood recipes. And let’s not forget lemon juice. The one ingredient that binds everything together and is essential to all fish and seafood recipes.
You don’t have to use Red Snapper. Any thick fletch fish you like will do. For the sweet peppers, mini red peppers will work as well. You can also substitute shallots for red onions.
I used Noubess Fish & Seafood seasoning, which is salt-free and makes it easy to control flavor and sodium. I also use Noubess Hot and Spicy Sauce to bring out the flavors of the snapper. Depending on the type of fish you will be using, you will need to adjust the seasoning. Denser fish requires more seasoning and salt.
Tips and Notes
- Substitute fish fillets, red snapper fillets, salmon fillets, or any white fish
- Increase the seasoning if cooking more fish.
- Increase the seasoning if cooking firmer and fatty fish such as swordfish and salmon.
- You may want to add more lemon if you want a lemony taste.
Roasted Red Snapper with Bell Peppers Recipe
Ingredients
- 2 large whole snapper fish cleaned and gutted (or another firm fish of your choice
- 1 tsp Noubess Hot and Spicy Sauce
- 2 tbsp Noubess Fish and Seafood Seasoning
- 2 tsp fresh lemon juice
- Salt to taste
- Parsley
- Thyme
- 3 bell peppers different colors, sliced in rounds
- 1 medium white onion sliced into rounds
- Extra virgin olive oil
- Lemons/limes or vinegar
Instructions
- Preheat the oven to 405 degrees F. Prepare a baking pan or sheet.
- Slice onions and bell peppers and set aside.
- After cleaning/gutting the fish, place in a bowl. Use limes or lemons halves and rub them inside and out both, rinse and pat dry with towel paper. Alternatively, use vinegar and water to rinse fish and pat dry.
- With a large knife, make 2 – 3 slits on each side of the fish.
- In a small bowl, mix oil, Noubess Hot and Spicy Pineapple with Herbs, salt, and lemon juice. Season the fish again inside and out with ¾ of the oil seasoning mix. Use the rest to season the veggies.
- Fill the slits and coat the gut cavity of each fish with Noubess Fish Seasoning.
- Stuff each gut cavity with the chopped parsley and thyme, and a couple of sliced peppers, and sliced onions.
- Place the sliced and seasoned vegetables on the prepared pan. Place both fish on top of the vegetables. Drizzle everything generously with olive oil.
- Place the baking sheet on the lower rack of your 405 degrees F heated oven. Roast for 25 minutes until the fish flakes.
- Transfer the fish to a serving platter along with the vegetables and serve with lemon wedges if preferred
- Serve with rice, polenta, boiled or fried root vegetables or provision.
Notes
Nutrition
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used.
Nutrition info is automatically generated and provided as a courtesy and as an estimate only.
