A rich and flavorful seafood main dish: baked snapper with seafood!
Snapper is a prized fish with a delicate flavor and firm texture, perfect for cooking in various recipes. Among these, one of the tastiest and most complete is certainly the one that sees it paired with seafood like mussels and clams. A rich and flavorful dish, ideal for a family lunch or dinner with friends.
Here are some reasons why you should try this recipe:
* It’s a complete and nutritious dish: snapper is rich in protein and omega-3s, while seafood provides vitamins and minerals.
* It’s easy to prepare: the recipe isn’t complicated and requires few steps.
* It’s versatile: you can vary the seafood based on your taste or what you have available.
* It’s a scenic dish: snapper with seafood is a visually impressive dish, sure to wow your guests.
What are you waiting for? Try this delicious recipe now!
Also discover:
- Difficulty: Very Easy
- Cost: Medium
- Preparation time: 10 Minutes
- Portions: 4 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for Preparing Baked Snapper with Seafood
- 2.2 lbs snapper
- 9 oz mussels
- 9 oz clams
- 2 tomatoes
- 1 carrot
- 1 stalk celery
- 1 onion
- 2 cloves garlic
- 2/3 cup white wine
- 7/8 cup fish stock (or vegetable broth)
- 2 sprigs parsley
- 1 1/3 tbsp extra virgin olive oil
- salt
- pepper
Tools for Preparing Baked Snapper with Seafood
- 1 Baking Tray
- 1 Stove
- 1 Saucepan
- 1 Stove
How to Prepare Baked Snapper with Seafood
Prepare the snapper with seafood by first peeling the onion, scraping and trimming the carrot and celery. Wash them and chop them all coarsely.
Clean the snapper by removing the innards and scales, pat it dry, and stuff it with the aromatic mixture of onion, carrot, and celery.
Place the fish in a baking tray and pour in the broth with 1/2 cup of wine.
Cover the tray with aluminum foil and bake for 30 minutes.
Meanwhile, scrape the mussels and clams of any residues, wash them, and transfer them to a preheated saucepan with a peeled garlic clove and a sprig of parsley.
Cover and cook on high heat until the seafood has opened, shaking the saucepan several times to help them open.
Wash the tomatoes and dice them.
In a saucepan, pour the oil with the remaining garlic clove and let it infuse.
Add the filtered shellfish cooking liquid and the remaining wine and let it reduce for 5 minutes.
Add the tomatoes and after a few minutes, add the opened seafood. Mix well and sprinkle with the remaining chopped parsley and pepper.
Serve the snapper on a serving platter surrounded by the seafood.
Simo and Cicci recommend
*You can store the baked snapper in the fridge for 1-2 days in an airtight container.
*For an even more intense flavor, sear the snapper in a pan with a little oil before baking it.
*If you don’t have time to open the mussels and clams, you can buy them already shelled.
*You can add other seafood to the dish, such as squid, shrimp, or cuttlefish.
Enjoy your meal!
