Oven-Braised Red Snapper with Garden Vegetables

White fish is delicate. It requires protection from the intense heat of the oven to remain moist. In this recipe, we do not simply bake the fish; we build a bed of sliced onions and fresh tomatoes to cradle the fillets.

This method creates a contained environment. As the tomatoes break down and the water heats up, the fish gently steams in a savory, herb-infused bath. The addition of sugar cuts the acidity of the tomatoes, while the crumbled bay leaf and thyme add an earthy depth. To finish, we top the fillets with sautéed peppers and onions, adding a layer of cooked texture against the tender fish. It is a substantial dish, large enough to feed a gathering, that relies on the moisture of garden vegetables to create the sauce.

The Recipe

Yields: 12 Servings | Prep time: 20 minutes | Cook time: 45 minutes

Ingredients

The Vegetable Base

• Vegetable cooking spray
• 1 large onion, sliced into rings
• 2 large tomatoes, peeled and chopped
• 1 teaspoon sugar
• 1/2 teaspoon dried whole oregano
• 1/4 teaspoon dried whole thyme
• 1 1/2 teaspoons chopped fresh parsley
• 1/2 bay leaf, crumbled
• 1/4 cup water
• Dash of hot sauce

The Fish

• 3 pounds red snapper fillets (or other lean white fish fillets)
• 1 1/2 tablespoons lemon juice

The Sautéed Topping

• 1 tablespoon olive oil
• 1 small clove garlic, minced
• 1 large onion, chopped
• 1/2 cup chopped green pepper

Instructions

1. Build the Bed Preheat your oven to 400°F (200°C). Coat a 13x9x2-inch baking dish with vegetable cooking spray. Arrange the sliced onion rings across the bottom of the dish to form a base. Scatter the chopped tomatoes over the onions. Sprinkle the sugar, oregano, thyme, fresh parsley, and crumbled bay leaf evenly over the tomatoes.

2. Add the Liquid In a small cup, combine the water and the dash of hot sauce. Gently pour this mixture over the tomato and herb layer. This liquid will help generate the steam needed to cook the fish gently.

3. Prepare the Fish Rub the red snapper fillets with the lemon juice. Arrange the fillets on top of the tomato mixture.

4. Sauté the Topping Heat the olive oil in a skillet over medium heat. Add the minced garlic, chopped onion, and chopped green pepper. Sauté for about 3 minutes until the vegetables are just beginning to soften and become fragrant. Spoon this sautéed mixture evenly over the fish fillets.

5. Bake Cover the baking dish tightly with foil or a lid. Bake at 400°F for 40 to 45 minutes. The fish is done when it is opaque and flakes easily when tested with a fork. Serve hot with the pan juices spooned over the top.

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