Description
This Tin Foil Snapper with Kilt Lettuce Salad is a light and flavorful seafood dish featuring tender red snapper fillets baked in aromatic herbs and lemon juice, paired with a fresh romaine lettuce salad tossed in a warm cherry and red wine vinegar vinaigrette. Perfect for a healthy, easy-to-make meal with a touch of Mediterranean flair.
Ingredients
Scale
Fish
- 2 Red Snapper Fillets
- 3 tablespoons Olive Oil (divided)
- 1/4 teaspoon Ground Black Pepper
- Salt to taste
- 1 Lemon (half juiced, half cut into wedges)
- 2 sprigs Fresh Oregano
- 2 sprigs Fresh Parsley
Salad
- 2 heads Romaine Lettuce
- 1 bunch Scallion (sliced into quarter inch pieces)
- 1/2 cup Dried Cherry
- 1/2 teaspoon Crushed Red Pepper Flakes
- 1 tablespoon Red Wine Vinegar
Instructions
- Preheat Oven: Preheat your oven to 400 degrees F (200 degrees C) to get it ready for baking the snapper in foil packets.
- Prepare Lemon and Scallions: Juice half of the lemon into a small bowl, then cut the remaining half into four wedges for serving. Slice the scallion into quarter-inch pieces and set aside for use in the salad dressing.
- Prep Romaine Lettuce: Cut the romaine heads in half lengthwise, remove the core by slicing it out, then chop the lettuce crosswise into half-inch thick slices. Place these in a large bowl.
- Make Warm Vinaigrette: In a small saucepan over medium heat, combine 2 tablespoons olive oil, sliced scallions, red wine vinegar, ground black pepper, and salt. Bring to a simmer, then add dried cherries and crushed red pepper flakes. Boil briefly, then reduce heat to low, cover, and cook for 5 minutes. Keep warm for later use.
- Prepare Snapper for Baking: Pat dry the red snapper fillets using paper towels. Place each fillet in the center of two pieces of aluminum foil. Drizzle each fillet with 1 tablespoon olive oil and half of the lemon juice. Top each with two sprigs of fresh oregano and two sprigs of fresh parsley. Seal the foil packets tightly to lock in the flavors and moisture.
- Bake Snapper: Arrange the foil packets on a sheet pan. Bake in the preheated oven for 7 minutes, rotating the pan halfway through to ensure even cooking. Remove from oven and set aside for plating.
- Toss Salad: Pour the warm vinaigrette from the saucepan over the chopped romaine lettuce in the large bowl. Toss gently but thoroughly until the lettuce is evenly coated with the dressing.
- Plate the Dish: On two plates, evenly distribute the tossed romaine salad to form a base. Place each baked snapper fillet on top of the salad, then squeeze the reserved lemon wedges over the fish for a fresh citrus finish.
- Serve and Enjoy: Serve immediately to enjoy the combination of tender baked snapper and vibrant lettuce salad with warm cherry vinaigrette.
Notes
- Ensure the foil packets are sealed tightly to keep the snapper moist and flavorful during baking.
- You can use fresh cherries instead of dried if preferred, but dried cherries add a concentrated sweetness.
- This dish pairs nicely with a light white wine or sparkling water with lemon.
- Adjust the crushed red pepper flakes to control the spice level in the vinaigrette.
- For best results, use fresh herbs and high-quality olive oil.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Keywords: red snapper, baked fish, romaine lettuce salad, cherry vinaigrette, healthy seafood recipe, Mediterranean dish, easy dinner
