| Prep: 25 mins | Cook: 35 mins | Difficulty: Moderate | Serves: 6 |
| kcal | fat | saturates | carbs |
| 295 | 9g | 2g | 15g |
| sugars | fibre | protein | salt |
| 7g | 3g | 36g | 0.8g |
Why I Love Israeli Baked Red Snapper with Mediterranean Salsa
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Whenever I come across a dish that perfectly melds the zestful flavors of the Mediterranean with the comfort of a home-cooked meal, I can’t help but fall in love. That’s exactly the case with the Baked Red Snapper with Mediterranean Salsa. It’s a dish that transports me straight to the Israeli coastline, where the sea’s bounty meets the freshness of the local fare. Every bite is a testament to the vibrant culinary culture that thrives there.
The Heart of the Mediterranean on Your Plate
My appreciation for the Baked Red Snapper with Mediterranean Salsa is about more than its delightful taste; it’s about the memories and emotions it evokes. The slices of red snapper, seasoned and baked to perfection, remind me of sunny days at the farmers market, selecting the best catches and freshest produce. The colorful medley of Mediterranean salsa with its onions, bell peppers, zucchini, tomatoes, and a daring sprinkle of capers and olives captures the essence of my California roots infused with global inspirations.
This recipe brings to my kitchen a burst of flavors that are reminiscent of the culinary expertise of renowned chefs like Yotam Ottolenghi, who have championed Israeli cuisine to new heights. While Ottolenghi himself may not have inspired this particular creation, his influence is palpable in the way it balances zest with the warmth of traditional Mediterranean cooking.
A Feast for the Senses
The sensory experience begins with the sight of the dish, vibrant and inviting, as shown in the image: 
. As the aroma wafts through the air, it’s easy to imagine this dish alongside similar creations like a lemon-infused Israeli couscous or a heaping portion of garlicky roasted potatoes. The Baked Red Snapper with Mediterranean Salsa stands out on its own but could also harmoniously share the table with these complementary dishes, weaving a tapestry of flavors that’s both varied and delightfully cohesive.
I treasure this recipe for its ability to bring people together. Whether it’s a cozy family dinner or a feast with friends who are like family, this dish has a universal appeal that transcends individual palates. Above all, the way it marries healthfulness with comfort, global influence with local ingredients, makes it a regular feature in my meal rotations. And as my adopted children gather around the table, eager for the first taste, I’m reminded of why recipes like this are such an integral part of our family’s narrative—nourishing the body as much as the soul.
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What You’ll Need
- 6 red snapper fillets
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 2 tablespoons of olive oil
- 3 cloves garlic, minced
- 1 large onion, diced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 yellow bell pepper, diced
- 1 medium zucchini, diced
- 2 large tomatoes, diced
- 1/2 cup of pitted Kalamata olives, chopped
- 1/4 cup of capers
- 1/4 cup of fresh basil leaves, chopped
- 1/4 cup of fresh parsley, chopped
- 2 tablespoons of lemon juice
- 1/4 teaspoon of red pepper flakes (optional)
- Lemon slices for garnish
- Fresh parsley for garnish
Method
Step One
Preheat oven to 375 F (190 C). Season the red snapper fillets with salt and pepper on both sides.
Step Two
Heat the olive oil in a large oven-safe skillet over medium-high heat. Add the garlic and cook for about 1-2 minutes, until fragrant. Be careful not to burn the garlic.
Step Three
Add the diced onion, red bell pepper, green bell pepper, yellow bell pepper, and zucchini to the skillet. Saute for about 5-7 minutes, until the vegetables are starting to soften.
Step Four
Stir in the diced tomatoes, chopped Kalamata olives, and capers. Continue to cook for another 2-3 minutes to allow the flavors to combine.
Step Five
Remove the skillet from heat and stir in the chopped basil, parsley, lemon juice, and red pepper flakes (if using).
Step Six
Place the red snapper fillets on top of the vegetable mixture in the skillet. Transfer the skillet to the preheated oven and bake for about 15-20 minutes, until the fish is cooked through and flakes easily with a fork.
Step Seven
Remove the skillet from the oven. Garnish the fish with lemon slices and fresh parsley before serving. Enjoy your Baked Red Snapper with Mediterranean Salsa!
