How to Cook Roasted Maya-Maya (Red Snapper) with Vegetables
Roasted maya-maya or red snapper is a simple yet elegant dish. The wine and lemon adds continental flavor to the dish.
Servings: 6 servings
Calories: 183kcal
Ingredients
- 1 1/2 kilos whole maya-maya fish red snapper, scaled and cleaned
- 1/2 cup olive oil divided
- 1/2 kilo potatoes sliced into cubes
- 1 medium red bell pepper sliced into squares
- 1 medium green bell pepper sliced into squares
- 1 medium carrot sliced into circles
- 1 cup sliced onion leeks white part only, sliced diagonally into 1 1/2 inch pieces
- 1/2 cup white wine
- 2 Tbsp. lemon juice
- Salt and pepper to taste
Instructions
How to cook Roasted Maya-Maya with Vegetables:
- Preheat oven to 275 °F. In a large roasting pan combine 1/4 cup of the olive oil with potatoes.
- Season with salt and pepper and roast potatoes for about 30 minutes.
- Stir in bell peppers, carrots, leeks and wine. Toss gently avoid breaking the potatoes.
- Rub fish with salt, lemon juice and remaining oil. Arrange on top of vegetables.
- Return to oven and roast 30 - 35 minutes or until fish is cooked through.
- Let fish stand for 10 minutes. Drizzle with the pan juices before serving.
- You can serve it with hot steaming rice.