Pan-Fried Red Snapper With Baked Potato And Strawbe

Name: Pan-Fried Red Snapper With Baked Potato And Strawberry Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 None potatoes; None None strawberries, small diced (4 halved, set aside for garnish); 1 bunch scallions, sliced thinly; 4 tbsp vinegar; 2 tbsp ketchup; 2 tsp sugar; 1 pinch chili powder; 4 None red snapper fillets; 1/2 None lemon, juiced; None None oil, for frying; 2 tbsp greek yogurt; None None red chili pepper flakes for garnish; None None fresh lemon balm leaves for garnish

Servings: persons

4 None potatoes
None None strawberries, small diced (4 halved, set aside for garnish)
1 bunch scallions, sliced thinly
4 tbsp vinegar
2 tbsp ketchup
2 tsp sugar
1 pinch chili powder
4 None red snapper fillets
1/2 None lemon, juiced
None None oil, for frying
2 tbsp greek yogurt
None None red chili pepper flakes for garnish
None None fresh lemon balm leaves for garnish

1
Preheat the oven to 400u00b0F. Wrap the potatoes individually in foil and bake for about 30 mins.
2
Mix the strawberries and scallions in a bowl. In a separate bowl mix the vinegar, ketchup, sugar, chili powder and season. Fold in the strawberry and onion mixture and set aside to marinate.
3
Sprinkle the fish fillets with lemon juice and season to taste. Heat the oil in a nonstick pan and pan-fry the fish for about 4 mins each side.
4
Take the potatoes out of the oven and unwrap the foil. Arrange the fish, potatoes and some strawberry salsa on 4 plates. Put 1 tbsp of greek yogurt on each potato, and sprinkle with chili flakes. Serve garnished with lemon balm and the remaining strawberries. Serve with strawberry salsa on the side.

108

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 4 None potatoes, None None strawberries, small diced (4 halved, set aside for garnish), 1 bunch scallions, sliced thinly, 4 tbsp vinegar, and more.

Yes, Pan-Fried Red Snapper With Baked Potato And Strawberry Salsa falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Pan-Fried Red Snapper With Baked Potato And Strawberry Salsa

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions