Name: Baked Red Snapper with Potatoes and Olives
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Ingredients: 1 lb (500 g) potatoes, very thinly sliced; 2 lemons, sliced; 3 oz (75 g) butter; 6 oz (4 x 175 g) red snapper, filleted; 6 oz (175 g) pitted black and green; Olives olive oil, for sprinkling; Salt and pepper; Sprigs of dill, to garnish

Baked Red Snapper with Potatoes and Olives

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Prep Time 10

Cook Time 35

Total Time 45

Course Seafood

Servings 4

Calories 305.2 kcal

Ingredients

1 lb (500 g) potatoes, very thinly sliced
2 lemons, sliced
3 oz (75 g) butter
6 oz (4 x 175 g) red snapper, filleted
6 oz (175 g) pitted black and green
Olives olive oil, for sprinkling
Salt and pepper
Sprigs of dill, to garnish

Instructions

Arrange the sliced potatoes and lemons in a layer at the bottom of a large greased shallow baking dish or roasting tin and dot generously with butter.
Place the fish on top of the potatoes. Season with salt and pepper and scatter the olives over the snapper.
Sprinkle the fish generously with olive oil and bake in a preheated oven, 190°C (375°F), Gas Mark 5, for 30-40 minutes, depending on the size of the fish, or until the flesh flakes easily and is tender. Serve at once, sprinkled with dill.

Keyword Baked, Fish recipes