Baked Red Snapper With Creole Sauce
This Baked Red Snapper with Creole Sauce recipe is a classic dish from Antigua and Barbuda cuisine, featuring the flavors of the Caribbean.
Ingredients
- 4 red snapper fillets
- 1 cup diced tomatoes
- 1/2 cup chopped onion
- 1/4 cup chopped green bell pepper
- 2 cloves garlic, minced
- 1 teaspoon thyme
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
Instructions
- Preheat the oven to 375°F (190°C).
- Place the red snapper fillets in a baking dish.
- In a bowl, mix together the diced tomatoes, onion, green bell pepper, garlic, thyme, paprika, cayenne pepper, black pepper, salt, olive oil, and lemon juice to make the Creole sauce.
- Pour the Creole sauce over the red snapper fillets.
- Bake in the preheated oven for 20-25 minutes, or until the fish is cooked through.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 25 minutes
- Total time:
- 45 minutes
- Cooking method
- Oven
Nutritional facts per 1 serving
- Calories
- 300 per serving
- Protein
- 25g
- Carbohydrates
- 10g
- Fat
- 15g
Supplies
Baking dish Mixing bowl
Tools
Oven
Serving suggestions
Serve the Baked Red Snapper with Creole Sauce with a side of rice and steamed vegetables for a complete meal.
Tips & tricks
For a spicier kick, add extra cayenne pepper to the Creole sauce.
Cost
$20