Baked Red Snapper with Golden Onions
A simple baked fish is a delightful dinner. This one really sings, thanks to the combination of the balsamic vinegar and sweet onions.
- 2 Tbsp. extra virgin olive oil
- 2 tsp. balsamic vinegar
- 1 - 1 1/2 lb. red snapper fillets (or use salmon, catfish, or other fillets)
- 1 lemon juice only, about 1/4 cup
- 1 sweet yellow onion such as Vidalia or Walla Walla halved and thinly sliced
- Preheat the oven to 400 degrees. Heat a heavy skillet over medium-high heat and add half the olive oil and all of the onions. Sauté them, stirring occasionally, until they are golden brown, 5-7 minutes.
- Meanwhile, lay the fish in a flat baking dish just large enough to hold it in one layer.
- In a small bowl, combine the lemon juice, remaining olive oil, and vinegar and pour it evenly over the fish. Season the fish with salt and pepper.
- When the onions are golden, spoon them over the fish. Bake the fish for 20-25 minutes until it is opaque and flakes easily. Season it with salt and pepper to taste and serve it immediately.
Tip: To peel an onion easily, slice off both ends with a sharp knife. Score the skin and outside layer of the onion from the top to the bottom of the onion with the knife before peeling the skin and outer layer off with your fingers. Nutritional Information Per Serving (% based upon daily values): Calories 180, Total Fat: 8g, 12%; Saturated Fat: 1g, 5%; Cholesterol: 30mg, 10%; Sodium: 0mg, 0%; Total Carbohydrate: 3g, 1%; Dietary Fiber: 0g, 0%; Sugar: 2g; Protein: 23g Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!
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