There is a whole roasted red snapper on a bed of savory potatoes in this one-pan dinner. Sweet peas add color and flavor. This dish is simple but classy, and it's great for any event.
Ingredients: 1 whole red snapper about 2 pounds, cleaned and scaled. 1 pound baby potatoes, halved. 1 cup frozen peas. 4 cloves garlic, minced. 2 tablespoons olive oil. 1 lemon, thinly sliced. Salt and black pepper to taste. Fresh parsley, for garnish.
Instructions: Preheat the oven to 400F 200C. Season the inside and outside of the red snapper with salt and black pepper. In a large oven-safe pan, toss the halved baby potatoes with minced garlic, olive oil, salt, and black pepper. Place the seasoned red snapper on top of the potatoes in the pan. Arrange lemon slices on top of the fish. Roast in the preheated oven for about 25-30 minutes, or until the fish is cooked through and the potatoes are tender. In the last 10 minutes of cooking, scatter frozen peas around the fish and potatoes in the pan. Once done, remove from the oven and let it rest for a few minutes. Garnish with fresh parsley before serving.
Prep Time: 15 minutes
Cook Time: 30 minutes
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