SNAPPER WITH SPRING VEGETABLES

 

 
Spring is here and it’s time to go green!!! This dish is absolutely delightful! The vegetables melt in your mouth and the fish is outstanding! Easy to prepare, you will surprise yourself how good this recipe is! Enjoy with a wonderful Riesling from the Alsace region of France!

 

Preparation: 30 min. cooking time: 30 min.
Serving 2

 

1 whole snapper (2lbs.), prepared by your fishmonger
6 oz. snow peas
1 broccoli head, cut into florets
2 zucchini, sliced
2 lemons (zest and juice) + ½ lemon juice
1 oz. basil, minced
6 tbsp. olive oil
1 1/3 cup dry white wine
2 tbsp. butter, melted
Salt and pepper

 

Preheat the oven to 430 F.
Peel the 2 lemon zests. Squeeze the juice of the lemons.
Line a baking sheet with parchment paper and add the fish. Brush the fish inside out with 3 tbsp. of olive oil and season with salt and pepper. Add the zest and lemon juice and marinate while preparing the vegetables.
Bring some water to a boil in a large stockpot. Season with coarse salt. Add the snow peas and the broccoli florets and cook 1 minute. Drain and rinse with cold water.
Put the sliced zucchini, snow peas and broccoli around the fish.
Add ½ lemon juice and 3 tbsp. olive oil to the minced basil and spread over the vegetables. Add the white wine and butter over the vegetables and fish. Season with salt and pepper.
Bake 30 minutes.

 

Bon Appetit!