One Sheet Pan Red Snapper Fillets and Colorful Vegetables
I just love one sheet pan recipes. They are so simple and fast. That is why I’ve combined the most delicious seasonal vegetables with a tender and buttery red snapper fillets and threw them on a baking sheet. I drizzled generously some aromatic butter sauce on top and baked for 20 minutes. This recipe turned out so good that I had to share it with you.
Why should you make this recipe?
The beautiful, local produce at the farmer’s market inspired me to create this meal. Who said that during the winter our meals can’t be colorful? There are so many amazing vegetables during this season. They are not only eye-catching but also high in vitamins, minerals, and fiber. It is so good to consume vegetables that are in season. When you eat them at the peak of their ripeness, they contain the most nutrients.
One sheet pan dinners are easy and delicious. If you have only 30 minutes to prepare dinner, then this recipe is for you. You have about 10 minutes of prep work and the oven will do the rest.
The red snapper fillets are a good source of lean protein. They contain the heart healthy essential amino acids.
This recipe is low carbs, grain and gluten free.
Helpful tips
You don’t have to use the same vegetables as I did. I always create my recipes by looking at what I already have in the fridge and the pantry. Use vegetables that you and your loved ones enjoy eating.
Some of the vegetables in this recipe are not cooked all the way through and that is intentional. I wanted this dish to have different textures. That is why the beets, and the radishes will be slightly crunchy. I actually love to eat them raw, so I enjoy that. If you want your vegetables to be cooked all the way through bake for 20 minutes, then transfer the fillets to a serving dish and continue baking the veggies to the desired doneness.
When I use the zest of a lemon I always buy organic and wash it very well before zesting.
To make this recipe more heart healthy you can substitute the butter with olive oil.
After you bake the fish remove it from the pan immediately because it will overcook.
One Sheet Pan Red Snapper Fillets and Colorful Vegetables
Ingredients
- 6 boneless skinless red snapper fillets about 8 oz each
- 2 lbs Cauliflower I used purple and yellow
- 1 lb golden beets washed, cut to small wedges
- 1 lb radishes washed, cut to small wedges
- 8 oz mushrooms that you like I used gray oyster mushrooms
- 3 Tbsp butter
- 3 Tbsp olive oil
- 1 garlic clove pressed or finely chopped
- ½ cup chopped mixed fresh herbs I used chives, parsley and dill
- 1 Tbsp freshly squeezed lemon juice
- zest from one lemon
- salt to taste
Instructions
- Preheat the oven to 380F. Line a baking sheet with parchment paper.
- Place the red snapper fillets on the baking sheet. Wash and cut all the vegetables to bite sized pieces (beets, radishes, cauliflower and mushrooms). Then arrange them on the baking sheet next to the fish.
- Add the butter in a saucepan and place it on a burner. Preheat to medium until the butter is melted. Then add the pressed garlic and chopped herbs. Remove form the heat immediately and add the olive oil, lemon juice and zest. Stir the mixture with a spoon.
- Drizzle the herb and butter mixture over the fish and vegetables. Season them with salt and stir until they are coated in the herbed butter.
- Bake for 20 minutes or until the internal temperature of the snapper fillets reached 145F. Then quickly transfer the fish on a serving platter. If you leave it on the sheet pan it will overcook. Serve the fillets with the vegetables while they are still warm.
