The lemon snapper is a tasty second course of fish typical of Mediterranean cuisine. The freshness of the fish perfectly matches the citrus flavor of lemon. Garlic and parsley add aromatic notes, while the breadcrumbs provide a pleasant crunch. This recipe is perfect for a light and flavorful dinner.
Scale the fish, clean it inside, wash it well and dry it
Make parallel and transverse cuts on the surface of the snapper on one side, then salt and pepper it inside and place it on a well-oiled baking tray with 2 tablespoons of oil
Chop the garlic with the parsley; mix the breadcrumb, pepper and 2 tablespoons of oil with the chopped mixture
Sprinkle the fish on both sides with the prepared mixture
Wash the lemon well, then cut it in half lengthwise and then into slices
Place the longer slices in the cuts made on the fish and the others around it
Drizzle with the remaining oil and cook the fish in the oven at 200 degrees for about 25 minutes
Pan
Grater
Knife
Italy
| Energy (kcal) | 105.38 |
| Carbohydrates (g) | 1.9 |
| of which Sugars (g) | 0.23 |
| Fat (g) | 1.88 |
| of which Saturates (g) | 0.52 |
| Protein (g) | 20.3 |
| Fiber (g) | 0.15 |
| Sale (g) | 0.13 |
