Red Snapper is a typical game fish with meaty flesh, low in fat but high in vitamins D and E, red snapper is a delicious fish to have on your plate. They come in various sizes so you have to adjust the portion sizes a bit at times, that doesn’t make them less tasty.The snapper is combined in this recipe with pesto and lovely fried mushrooms, with lemon for some zing a definite palate pleaser.
To make the pesto: heat a skillet to medium heat, add the shallots and garlic and fry to brown them in 2 to 3 minutes.
Place the browned shallots and garlic in an up-right blender, add the basil leaves and turn the blender on slowly adding the olive oil until you get slightly coarse mixture, season with a little salt. Transfer to a container.
Score the skin of the snapper with a sharp knife by making small incisions about 1 cm (1/2 inch) apart.
Rub the lemon juice and a little salt in the incisions and spread pesto over it until covered.
Heat the olive oil in a skillet to medium hot, add the mushrooms and fry for a minute, transfer the mushrooms to a baking tray and top with the snapper fillets, skin-side up.
Bake in the oven for 12 to 15 minutes, depending on the thickness of the fillets. If you can easily pierce a small knife through the fillets they are cooked.
Divide over plates and serve with lemon wedges
Nutritional values are manually calculated and based on the ingredients specified. Nutritional value per serving: Calories: 416.9 Fat: 23.3 g. Saturated Fat: 3.5 g. Sodium: 100.2 mg. Carbohydrate: 3.6 g. Protein: 46.7 g. Dietary fiber: 1.4 g.