Diet & Healthy
Baked Red Snapper Bowl with Turmeric Lemon Sauce, Fresh & Low-Fat
Prep
20 min
Cook
20 min
Servings
2
Level
Easy
This baked red snapper, seasoned with turmeric and lemon, is savory and fresh with a tender texture, paired with colorful steamed vegetables that keep you full without packing on the pounds. It's perfect for a lunch or dinner menu when you're watching your calorie intake but still want to eat something delicious. Baking with very little oil makes this dish low in fat and high in protein.
🧂 Ingredients
🍽️ Servings: 2
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 300 grams red snapper fillet
- 1 tsp turmeric powder
- 3 tbsp lemon juice
- 2 cloves garlic, finely minced
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp ground black pepper
- 100 grams broccoli, cut into florets
- 80 grams carrot, cut into matchsticks
- 80 grams green beans, cut into 4 cm pieces
- 150 grams white quinoa, steamed until cooked
- 1 tbsp fresh cilantro leaves, chopped
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👩🍳 Instructions
- 1 Mix the turmeric powder, lemon juice, minced garlic, olive oil, salt, and black pepper in a small bowl until well combined to form the marinade.
- 2 Coat the red snapper fillet evenly with the marinade and let it sit in the fridge for 15-20 minutes so the flavors can soak in.
- 3 Preheat the oven to 200°C (392°F) for 10 minutes. Prepare a baking sheet lined with parchment paper.
- 4 Bake the red snapper for 15-18 minutes until cooked through, the flesh turns opaque white, and flakes easily with a fork.
- 5 While waiting for the fish to cook, steam the broccoli, carrot, and green beans for 5-7 minutes until tender yet still crisp and brightly colored.
- 6 Arrange the cooked quinoa at the bottom of a serving bowl, then place the steamed vegetables alongside it.
- 7 Place the baked red snapper on top of the quinoa and vegetables, then sprinkle with chopped cilantro.
- 8 Serve warm; you can add a squeeze of fresh lemon juice right before eating for an extra fresh taste.
💡 Tips
• Choose a fresh, thick red snapper fillet so it doesn't dry out easily when baked.
• Don't bake it too long, as the fish can become dry — bake just until the center turns opaque.
• Quinoa can be swapped for brown rice or shirataki rice for a lower-calorie carbohydrate variation.
• The vegetables can be adjusted to whatever you have on hand in the fridge, just make sure to steam them rather than fry.
📊 Nutrition Facts / serving
380
Calories (kcal)
32 g
Protein
9 g
Fat
42 g
Carbs
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