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. This is a low calorie dish and loaded with vitamins and minerals because the fish is combined with vegetables like bell pepper, potatoes and carrots. It is also roasted in an oven and not fried so that you can really taste the flavor.

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. To see the complete recipe, continue reading.

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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.

Prep Time10 minutes mins

Cook Time35 minutes mins

Total Time45 minutes mins

Course: Fish Recipe

Cuisine: Filipino

Keyword: red snapper, roasted maya-maya

Servings: 6 servings

Calories: 183kcal

Author: Manny

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.