Baked Red Snapper with Avgolemono

Name: Baked Red Snapper with Avgolemono
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 0 teaspoons whole black peppercorns; 237 milliliters bottled clam juice; 1 large egg, separated; 227 grams large bunches fresh dill; 59 milliliters fresh lemon juice; 1 medium onion, sliced; 850 grams red snapper fillets with skin; 1 teaspoons salt; 1 Turkish bay leaf or 1/2 California bay leaf; 473 milliliters water

Baked Red Snapper with Avgolemono might be just the main course you are searching for. Watching your figure? This gluten free, dairy free, and primal recipe has 192 calories, 32g of protein, and 3g of fat per serving. This recipe serves 6. This recipe covers 27% of your daily requirements of vitamins and minerals. Head to the store and pick up turkish bay leaf or, lemon juice, salt, and a few other things to make it today. To use up the egg you could follow this main course with the Rose Levy Beranbaum's Chocolate Tomato Cake with Mystery Ganache as a dessert. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Preheat oven to 375°F.

Equipment you will use

Oven

Spread 1 1/2 bunches of dill evenly in baking pan, reserving remainder for garnish. Simmer water, clam juice, onion, salt, peppercorns, and bay leaf in a 2- to 3-quart saucepan, uncovered, 10 minutes, then pour hot mixture over dill in pan.

Ingredients you will need

Peppercorns

Clam Juice

Bay Leaves

Spread

Onion

Water

Dill

Salt

Equipment you will use

Baking Pan

Sauce Pan

Arrange fish, skin sides up, in 1 layer on dill in pan and season with salt and pepper.

Ingredients you will need

Salt And Pepper

Dill

Fish

Equipment you will use

Frying Pan

Bake, uncovered, in middle of oven until fish is just cooked through, 10 to 20 minutes, depending on thickness of fillets.

Ingredients you will need

Fish

Equipment you will use

Oven

Transfer fish, skin sides up, to a platter and keep warm, loosely covered with foil.

Ingredients you will need

Fish

Equipment you will use

Aluminum Foil

Pour cooking liquid through a sieve into a bowl, pressing hard on solids. Discard solids and reserve 2/3 cup cooking liquid.

Equipment you will use

Sieve

Bowl

Whisk together egg yolk and lemon juice in a small bowl. Beat egg white with a clean whisk in a medium bowl until it just holds stiff peaks, then whisk in yolk mixture.

Ingredients you will need

Lemon Juice

Egg Whites

Egg Yolk

Equipment you will use

Whisk

Bowl

Pour egg mixture into a 2-quart heavy saucepan, then whisk in reserved cooking liquid. Cook sauce over moderately low heat, stirring constantly with a wooden spoon (it will be foamy), until it is thick enough to coat back of spoon and registers 170 to 175°F on an instant-read thermometer, 2 to 3 minutes. (Do not let boil.) Immediately pour sauce through a fine sieve into a bowl, then serve over fish.

Ingredients you will need

Sauce

Fish

Egg

Equipment you will use

Wooden Spoon

Kitchen Thermometer

Sauce Pan

Sieve

Whisk

Bowl

Each serving contains about 159 calories and 3 grams fat.

Gourmet

Equipment

Ingredients

Servings:

0teaspoons

whole black peppercorns 237milliliters

bottled clam juice 1large

egg, separated 227grams

large bunches fresh dill 59milliliters

fresh lemon juice 1medium

onion, sliced 850grams

red snapper fillets with skin 1teaspoons

salt 1

Turkish bay leaf or 1/2 California bay leaf 473milliliters

water

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Pinot Grigio, Gruener Veltliner, and Pinot Noir are my top picks for Fish. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. One wine you could try is Caposaldo Pinot Grigio. It has 4.5 out of 5 stars and a bottle costs about 10 dollars.