One-Pan Provencal-Style Baked Whole Fish (Red Snapper)
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Well Seasoned Studio · by Ari Laing

One-Pan Provencal-Style Baked Whole Fish (Red Snapper)

NUTRITION · PER SERVING90M COOK
CAL 33%·PRO 100%
CARBS 47G28% OF CAL
8G FIBER0G ADDED14G INTRINSIC25G OTHER14G TOTAL SUGAR
FAT 23G31% OF CAL
4G SAT19G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A whole red snapper baked with roasted vegetables, tomatoes, and herbes de Provence in one pan. Elegant yet simple, with the bright flavors of the Mediterranean.

mainfrenchroastfishdairy freegluten free
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Nutrition & ingredients

Ingredients

serves 3
  • 2 lb whole red snapper, (cleaned)
  • 2 medium Russet potatoes, (peeled and cut into ½-inch pieces)
  • 1 large onion, (peeled, halved, and thinly sliced into half moons)
  • 1 medium fennel, (outer layers discarded, halved and cut into half moons)
  • 1 yellow or red bell pepper, (seeds removed, cut into ½-inch pieces)
  • 1 (14.5 oz) can diced tomatoes
  • 5 cloves garlic, (peeled and thinly sliced)
  • ¼ cup extra virgin olive oil, (divided)
  • 1 Tbsp herbs de Provence
  • 1 tsp kosher salt, (plus more for seasoning fish)
  • ¼ tsp freshly ground black pepper, (plus more for seasoning fish)
  • 1 small lemon, (thinly sliced, plus lemon wedges for serving)
  • Small bundle of fresh thyme sprigs, about 10 total
  • 1 Tbsp white wine vinegar
  • Fresh parsley, (finely chopped, for serving)
PREP
20M
SODIUM
998MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.