Recipe - Oven Roasted Snapper and Vegetables
Enjoy this fresh Caribbean seasoned dish from NEP DPG member Claudia Sealey-Potts!
Oven Roasted Snapper and Vegetables
- 1 Snapper (about 2 lbs)
- 1 tablespoon salt (divided)
- 1 1/2 tablespoons Caribbean Green Seasoning -- culantro (Chadon beni, can use cilantro), shallot, onion, garlic, green onions, thyme, parsley, celery, habanero peppers, baby sweet peppers, all blended in vinegar into a paste)
- 4-5 tablespoons olive oil
- 2 scallions (chopped)
- 1/2 teaspoon black pepper
- 4 cloves garlic (smashed)
- 8-10 Brussels sprouts (optional or other vegetable of your choice)
- 8-10 grape tomatoes
- 8-10 olives
- 4 sprigs thyme
- 1/2 tablespoon parsley (chopped)
- 1 teaspoon lemon juice (to finish)
- Juice of a lime or lemon (to prepare the fish)
1. Prepare fish (clean and rinse with lime juice), cut slits across the thickest parts of the fish - it will allow for absorption of the marinade and cooks faster.
2. Season with salt (1/2 of amount) or to taste. Make sure to add into all openings including the cavity of the fish.
3. In a small bowl combine the Caribbean seasoning paste, and 2 tablespoons of olive oil. Rub the mixture all over and inside the fish cavity.
4. Add 1 tablespoon of olive oil to your roasting pan/dish and place fish into prepared pan/dish.
5. Add olives, Brussels sprouts, scallions, garlic, thyme, tomatoes, parsley, and remaining paste over all fish and vegetables. Drizzle any remaining oil over the ingredients, this will help with browning during roasting.
6. Make sure all ingredients are well coated. Marinate for at least 30 minutes (refrigerate during this period).
7. In a 400-degree oven place the dish, uncovered, in middle of the oven rack and bake for 25 minutes; then broil for 5 minutes. Be careful not to burn during the broiling process.
8. Add lemon juice, serve and enjoy!
Important note! You can substitute any type of fish (salmon or mahi mahi) and add any of your favorite vegetables that are in season. You can add heat from habanero peppers.
Recipe adapted from CaribbeanPot.com; Chris De La Rosa, Hamilton, Ontario.