Roasted snapper fillets seasoned with rosemary, garlic and olive oil dusted with breadcrumbs and roasted in the oven or also excellent cooked on the grill. This takes less than 30 minutes to make and we enjoyed this with a cucumber tomato salad on the side.
Snapper is a finely textured white fish that lends itself very well to herbs and seasoning. For this recipe I used red snapper because it's always been a favorite of mine but after cooking this last night I did some research and read that it has been overfished and is on a list for endangered species which probably explains the high price. I was crushed since this is a fish I really enjoy and I was hesitant to post the recipe, but then figured this would be a great time to bring up the topic of sustainable seafood, something I first heard of last year while in San Fransisco from Alaskan Seafood.
What is sustainable seafood was my first thought after hearing about this? What that means is the fishing is managed for protection against overfishing, habitat damage, and pollution and doesn't compromise the surrounding ecosystem. As a consumer, you can drive the market for sustainable seafood by choosing fish only from healthy, responsibly-managed sources, and caught or farmed in ways which minimize damage to the marine environment. A practice I will follow moving forward.
So, back to the recipe... upon research I found better sustainable alternatives to red snapper such as mutton snapper, rainbow snapper or yellowtail snapper. I will be doing my research next time I buy fish and will ask my fishmonger. I prefer fillets with the skin still on which help keep the fish together while cooking and adds to the flavor.
Roasted Snapper Fillet
Gina's Weight Watcher Recipes
Servings: 3 • Serving Size: 6 oz cooked • Points +: 6 pt • Smart Points: 4
Calories: 256.6 • Fat: 6.1 g • Protein: 45.3 g • Carb: 3.2 g • Fiber: 0.2 g • Sugar: .3 g
Sodium without adding salt: 141.4 mg
- 3 snapper fillets, 8 oz each
- 2 tsp olive oil
- 3 cloves garlic
- 2 tbsp fresh rosemary or fresh oregano
- kosher salt and fresh pepper
- 1 tbsp Italian seasoned breadcrumbs
- fresh lemon wedges for serving
Preheat oven to 450°. Rinse and dry fish well. Line a broiler rack with aluminum foil. Lightly spray with oil.
Rub fish with 1 tsp olive oil and season with salt and pepper, garlic and rosemary.
Place skin side down on oven rack and sprinkle bread crumbs on top.
Drizzle remaining oil and bake until fish is cooked through, about 15-20 minutes.