Red Snapper with Carrot Confit and Baked Lemon

Name: Red Snapper with Carrot Confit and Baked Lemon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup fresh orange juice; 1/2 cup extra-virgin olive oil; 1 teaspoon finely grated orange zest; 1 teaspoon cumin seeds; 1 teaspoon minced garlic; Salt; 1 pound medium carrots; 1 teaspoon fresh lemon juice; 2 lemons, ends removed and halved crosswise; 4 teaspoons sugar; Four 6-ounce red snapper fillets, skin on; Freshly ground pepper; 2 tablespoons coarsely chopped cilantro, for garnish

Servings: persons

1 cup fresh orange juice
1/2 cup extra-virgin olive oil
1 teaspoon finely grated orange zest
1 teaspoon cumin seeds
1 teaspoon minced garlic
Salt
1 pound medium carrots
1 teaspoon fresh lemon juice
2 lemons, ends removed and halved crosswise
4 teaspoons sugar
Four 6-ounce red snapper fillets, skin on
Freshly ground pepper
2 tablespoons coarsely chopped cilantro, for garnish

1
Preheat the oven to 450.
2
In a medium skillet, combine the orange juice with 1/4 cup of the olive oil, the orange zest, cumin seeds, garlic and a generous pinch of salt and simmer over moderate heat for 3 minutes.
3
Reduce the heat to low and add the carrots, then cover and cook until the carrots are very tender but still hold their shape, about 45 minutes.
4
Transfer the carrots to a plate and keep warm.
5
Increase the heat to high and simmer the sauce until reduced to a syrupy glaze, about 3 minutes.
6
Remove the skillet from the heat and stir the lemon juice and 1 tablespoon of olive oil into the orange sauce.
7
Stand the lemon halves on their ends in a small ovenproof dish.
8
Sprinkle each lemon half with 1 teaspoon of sugar and bake for about 20 minutes, or until the sugar is melted and the lemon pulp is soft.
9
Remove the dish from the oven and cover the lemons with foil to keep them warm.
10
Increase the oven temperature to 500.
11
Season the snapper fillets with salt and pepper.
12
Heat the remaining 3 tablespoons of olive oil in a large nonstick ovenproof skillet.
13
Add the snapper fillets, skin side down, and cook over high heat until browned on the bottom, about 2 minutes.
14
Transfer the skillet to the oven and roast the fillets for 6 to 8 minutes, or until they are opaque.
15
Arrange the snapper fillets, skin side up, on plates with the carrots alongside.
16
Drizzle the orange sauce on the fish and garnish with the coarsely chopped cilantro and baked lemon halves.

383

kcal

Calories

Fat

Carbs

Protein

Fat 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

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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: 1 cup fresh orange juice, 1/2 cup extra-virgin olive oil, 1 teaspoon finely grated orange zest, 1 teaspoon cumin seeds, and more.

Yes, Red Snapper with Carrot Confit and Baked Lemon falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!