Baked Red Snapper with Tomato Sauce and Veggies

A tasty and budget-friendly red snapper dish for lunch and dinner. Red sea bass fillet baked in tomato sauce on a bed of vegetables. Tomato sauce plays a softening role here, making the fish more delicate in taste. And potatoes are responsible for the nutritional value, and you don’t even need to think about a side dish. A light and at the same time satisfying dish.
cook time: 40 min
Lucas Halstead
Baked Red Snapper with Tomato Sauce and Veggies

Nutrition Facts (per serving)

80
Calories
8g
Fat
8g
Carbs
7g
Protein

Ingredients (4 portions)

Basic:

Garlic 1 clove
Salt to taste
Ground hot pepper to taste
Water 0.5 cup
Potato 2 pc
Parsley to taste
Carrot 50 g
Bulb onions 1 pc
Sunflower oil 1 tbsp
Tomato sauce 4 tbsp
Sea bass (red sea bass fillet) 500 g

Recipe instructions

Step 1

Step 1
How to bake perch fillet in the oven? Prepare the following ingredients: sea bass fillet, sunflower oil, salt, ground black pepper, tomato sauce, onions, garlic, carrots, fresh parsley, filtered water and potatoes.

Step 2

Step 2
Wash the potatoes with a brush under running water. Grease the bottom of the baking dish with a small amount of sunflower oil. Cut the potatoes into thin slices. Their thickness should not exceed three millimeters so that the potatoes have time to reach readiness, but also not have time to melt during cooking. Lightly salt the potatoes.

Step 3

Step 3
Peel the onions and cut into thin half rings. Wash the carrots with a brush under running water and grate on a fine grater. This way the carrots will have time to get ready faster, which is what we need.

Step 4

Step 4
Rinse the perch under running water. Place it in the mold. If the fillets overlap one another a little, it’s okay. Salt the fish and pepper to taste. This amount of salt will be enough so that the dish does not seem bland.

Step 5

Step 5
Rinse the parsley under running water and shake to remove excess moisture. Finely chop the greens. If your oven browns very well, there is a risk that the greens will burn. In this case, it would be better to sprinkle it on the dish five minutes before cooking. Peel the garlic and pass through a press.

Step 6

Step 6
Mix tomato sauce with water in a glass and add herbs and garlic. The sauce turns out very flavorful! I have tomato sauce with Dijon mustard, but that’s not important at all. Tomato sauce can be absolutely anything. You can also mix a tablespoon of tomato paste with water. Or use canned tomatoes in their own juice.

Step 7

Step 7
Pour the resulting sauce over the fish. The point of using the sauce is to prevent the perch from drying out during heat treatment. Bake the perch in the oven for half an hour at a temperature of one hundred and eighty degrees. The main thing is that the potatoes should not be crispy, they should be completely cooked. This, as well as the appearance of the dish, are a guide that everything is ready.

Additional rubrics

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