Bright, simple, and satisfying: grilled red snapper with crisp skin and tender flesh, finished with lemon and served alongside golden fries and buttery seasonal vegetables. Weeknight-easy yet company-worthy—use imported Red Snapper (Ред снапър) or substitute fresh sea bream (ципура) or sea bass (лаврак) in Bulgaria.
Preparation Time
Preparation time: 20 minutes
Cooking time: 35 minutes
Ingredients (for four people)
Fish
- 4 red snapper fillets or 2 small whole fish (600–800 g each), cleaned and scaled
- 2 tbsp olive oil
- 2 cloves garlic, minced
- Zest and juice of 1 lemon (plus wedges to serve)
- 1 tsp sweet paprika
- ½ tsp dried thyme or oregano
- Sea salt and black pepper
Fries
- 700 g potatoes, cut into thick sticks
- 3 tbsp vegetable oil (for baking) — or neutral oil for frying
- Sea salt
Vegetables
- 500 g mixed vegetables (e.g., green beans, carrots, sweetcorn)
- 1 tbsp butter (or olive oil)
- Pinch of salt
1 tablespoon is circa 15 ml, and a teaspoon is circa 5 ml.
Preparation Method
Step 1: Season the fish
Pat the fish dry. If using whole fish, score the skin lightly. Rub with olive oil, garlic, lemon zest and juice, paprika, thyme, salt, and pepper. Marinate 15 minutes.
Step 2: Cook the fries
Toss potatoes with oil and salt. Bake at 220°C / 425°F for 25–30 minutes, turning once, until deep golden and crisp. (Alternatively, fry in hot oil until golden brown; drain on paper towels and season with salt to taste.)
Step 3: Steam the vegetables
Steam or boil the mixed vegetables for 6–8 minutes until just tender. Toss with butter (or olive oil) and a pinch of salt.
Step 4: Grill the fish
Preheat a grill or grill pan to medium-high and oil the grates. Grill fillets 4–5 minutes per side (whole fish 6–7 minutes per side) until the flesh flakes easily. Rest 2 minutes.
Step 5: Serve
Plate the fish with fries and vegetables. Add lemon wedges and, if you like, a sprinkle of fresh herbs.
Tips & Variations
- For crisp skin, pat the fish very dry and don’t move it until it releases naturally from the grill.
- Add chili flakes or smoked paprika for gentle heat.
- In Bulgaria, red snapper is typically imported and often sold frozen as “Ред снапър/червен снапър.” Excellent local substitutes: sea bream (ципура) or sea bass (лаврак).
Serving Suggestions
- Great with a simple garlic-yogurt sauce, tartar sauce, or a quick herb vinaigrette.
- Add a green salad for a lighter plate.
Wine & Drink Pairings
Classic: Sauvignon Blanc or Pinot Grigio.
Bulgarian: Fresh Misket or Dimyat.
Beer: A crisp lager or pilsner.
Nutritional Information
- Calories: 480
- Protein: 34 g
- Fat: 16 g
- Carbs: 46 g
- Fiber: 7 g
- Sodium: 440 mg
Storage Suggestions
- Best enjoyed immediately.
- Cooked fish: refrigerate in an airtight container up to 2 days; reheat gently in a 160°C oven.
- Fries: lose crispness in the fridge—recrisp on a baking tray at 200°C.
- Vegetables: refrigerate separately for 2–3 days; rewarm with a splash of water.
Origins & Context of Grilled Red Snapper with Fries and Vegetables
Red snapper is native to the warm waters of the Caribbean and the Gulf of Mexico. Grilling showcases its firm, delicately sweet flesh and is a standard method across coastal cuisines. The pairing with potatoes and simple vegetables reflects a broadly European habit of serving grilled fish with comforting, neutral sides—easy to adapt anywhere. In Bulgaria, red snapper is an imported specialty; local diners often recreate the dish with ципура or лаврак, which grill beautifully and are widely available fresh.
Availability in Bulgaria
- In Bulgaria, Red Snapper is usually sold under the name “Red Snapper” (Ред снапър), and sometimes labeled as “cherven snapar” (червен снапър). It is mainly imported frozen from the Caribbean or Asia.
- A practical substitute in Bulgaria would be sea bream (ципура) or sea bass (лаврак), both widely available fresh and suitable for frying whole.
