|2 tbsp||olive oil||30 mL|
|1||carrots, cut into 1,5 cm pieces||100 g|
|1||potatoes, cut into 1,5 cm pieces||200 g|
|1||onions, cut into 1,5 cm pieces||200 g|
|1||turnips, cut into 1,5 cm pieces||170 g|
|1||red snappers, whole||750 g|
|1/3 cup||fresh dill||10 g|
|1 tbsp||oyster sauce||20 g|
|2 tsp||gingerroot, grated||9 g|
|1 slice||bacon, chopped [optional]||20 g|
|ground pepper to taste [optional]|
Before you start
Keep the plates warm on the stove while you're preparing the dish.
- Preheat the oven to 190°C /375°F. Generously oil a baking sheet.
- Prepare the vegetables: Cut into uniform pieces approximately 1,5 cm thick, then lay out the pieces on the prepared sheet in one layer and coat thoroughly with the oil. Keep the centre of the baking sheet free for the fish.
- Season the inside of each fish with salt and pepper. Put one crushed garlic clove into the fish and stuff the fish with the dill. Using a sharp knife, make 3-4 deep slashes into each side of the fish for more uniform baking, then brush the outside surfaces with oyster sauce.
- Place the fish in the centre of the baking sheet, add the remaining garlic cloves unpeeled, grated ginger, and coarsely chopped bacon (optional). Season with salt and pepper.
- Cook in the middle of the oven about 40 min, turning upside down once, until the fish is cooked. Check with a fork to see if the fish is cooked through.
- Remove the skin and the bones of the fish, separate the flesh into portions. Place them on the warmed plates with the vegetables, sprinkle with the cooking juice and serve.
Nutrition Facts Table
per 1 Serving (400g)
% Daily Value
Servings of Canada's Food Guide1 serving of this recipe is equivalent to :
|Vegetables and Fruits :||3 ½||servings|
|Grain Products :||0||serving|
|Milk and Alternatives :||0||serving|
|Meat and Alternatives :||1 ¼||servings|
ClaimsThis recipe is :
- Free :
- Added Sugar, Trans Fat
- Low :
- Calories, Cholesterol, Saturated Fat, Sodium
- Source of :
- Calcium, Copper, Iron, Vitamin B2, Zinc
- Good source of :
- Fibre, Pantothenic Acid, Vitamin B1, Vitamin E, Vitamin K
- Excellent source of :
- Folacin, Magnesium, Manganese, Niacin, Phosphorus, Potassium, Selenium, Vitamin A, Vitamin B12, Vitamin B6, Vitamin C, Vitamin D
|Meat and Alternatives||3|
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Top ReviewsView All Reviews
bsonnichjanuary 11, 2011 | I would make this recipe again
Amazing! We found pre-filleted snapper and just layered it instead of having the whole fish.