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  • All Year
  • 45 minutes
  • Serves 4

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Persian Lime Olive Oil

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Lime Sea Salt

Baked Red Snapper

Filets, potatoes and seasonings are baked in parchment to retain moisture and flavor. Persian Lime Olive Oil is the perfect compliment!

Ingredients

  • 4 Red snapper filets, about 6 oz each
  • SOOC Lime Sea Salt
  • 4 T SOOC Persian Lime Olive Oil
  • 8 sprigs fresh thyme
  • 2 baking potatoes, thinly sliced lengthwise, about 16 slices
  • 2 leeks, white part thinly sliced
  • 4 - 10 inch pieces of parchment paper

Directions

  • 1. Preheat oven to 425°F. Sprinkle filets with salt & pepper. Place a sheet of parchment on a baking sheet. Layer leeks & potatoes; place filets on top of layers, with thyme sprigs on top of fish. Drizzle oil over top.
  • 2. Pull sides of parchment up & fold into a packet. Turn seam-side down on a baking tray.
  • 3. Repeat with the remaining 3 filets. Bake for 25 minutes. Once fully cooked, plate & enjoy!

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Baked Red Snapper

  • All Year
  • 45 minutes
  • Serves 4

Filets, potatoes and seasonings are baked in parchment to retain moisture and flavor. Persian Lime Olive Oil is the perfect compliment!

Ingredients

  • 4 Red snapper filets, about 6 oz each
  • SOOC Lime Sea Salt
  • 4 T SOOC Persian Lime Olive Oil
  • 8 sprigs fresh thyme
  • 2 baking potatoes, thinly sliced lengthwise, about 16 slices
  • 2 leeks, white part thinly sliced
  • 4 - 10 inch pieces of parchment paper

Directions

  • 1. Preheat oven to 425°F. Sprinkle filets with salt & pepper. Place a sheet of parchment on a baking sheet. Layer leeks & potatoes; place filets on top of layers, with thyme sprigs on top of fish. Drizzle oil over top.
  • 2. Pull sides of parchment up & fold into a packet. Turn seam-side down on a baking tray.
  • 3. Repeat with the remaining 3 filets. Bake for 25 minutes. Once fully cooked, plate & enjoy!