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Red Snapper with Charred Potatoes, Tomatoes and Lemons


A bright and flavorful one-pan meal- red snapper with potatoes, tomatoes, lemon, garlic, and lots of cilantro and parsley.


Check out our complete collection of Rosh Hashanah recipes for mains, sides, soups, desserts, and more inspiration for the holiday.



Preheat oven to 375 degrees Fahrenheit.


Start by adding the saffron to the hot water and set aside (if not using the saffron you can use cold water).


Lay the fish in an ovenproof baking dish and fill the inside with 3/4 of the parsley and cilantro. Put the potatoes around the fish.


Add the garlic cloves, then layer the tomatoes, lemons and herbs on top. Grate the fresh turmeric over the whole dish, sprinkle the paprika, salt and pepper generously.


Add water/saffron to the bottom of the dish and drizzle olive oil over everything. 


Cook uncovered for about 45 minutes until everything is cooked and the tomatoes/lemons are charred. If everything is cooked but the vegetables aren’t as charred as you like, place under broiler for one minute keeping an eye on it.