Baked Red Snapper With Lime And Thyme Recipe

About this recipe

A light and flavorful pescatarian dinner featuring tender red snapper baked with lime, thyme, and fresh vegetables. Perfect for a quick and healthy evening meal.

Ingredients

• 1 Kg Red Snapper
• 2 - 3 pcs Gondhoraj Lime
• 500 g Organically Grown Tomato (Hybrid) (Tamatar)
• 100 ml Oleev Olivana Natural Olive Oil (Bottle)
• 10 g Fresh Thyme
• 1 pack (100 g) Tata Sampann Pure Black Pepper Powder
• 150 g Spring Onion (Kandychi Path)

Instructions

1. 1. Preheat your oven to 375°F (190°C).
2. 2. Cut 4 pieces of aluminum foil, each large enough to wrap a fish fillet, and drizzle the center of each with olive oil.
3. 3. Thinly slice 1/2 spring onion and evenly distribute the slices onto the oiled area of each foil piece.
4. 4. Place one red snapper fillet (about 150 g each) on top of the onions on each foil piece.
5. 5. Slice 1 lime into thin rounds and chop 1 tomato. Top each fillet with 2-3 lime slices, a portion of the chopped tomato, a pinch of black pepper, and a sprinkle of 1/2 tsp thyme divided among the fillets.
6. 6. Fold the foil tightly around each fillet, sealing the edges to create a packet.
7. 7. Place the foil packets on a baking sheet and bake in the preheated oven for 10-15 minutes, or until the fish flakes easily with a fork.
8. 8. Carefully open the foil packets to release steam and serve the baked red snapper hot.