cuban

Baked Snapper with Citrus Mojo and Sweet Plantain Mash

Name: Baked Snapper with Citrus Mojo and Sweet Plantain Mash
Yield: 1 serving
Cuisine: cuban
Ingredients: 200 g snapper fillet; 220 g ripe plantain; 60 g orange juice; 15 g lime juice; 12 g garlic, minced; 10 g olive oil; 2 g ground cumin; 1 g kosher salt; 0.5 g black pepper

This baked dish pairs snapper fillet with ripe plantain, orange juice and lime juice. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Easy

Balanced Gluten free Pescatarian

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

44 g Protein

89 g Carbohydrates

17 g Fat

9 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

200g snapper fillet 200 kcal
220g ripe plantain 319 kcal
60g orange juice 28 kcal
15g lime juice 5 kcal
12g garlic, minced 18 kcal
10g olive oil 88 kcal
1 tsp (2g) ground cumin 8 kcal
0.5 tsp (1g) kosher salt 0 kcal
0.25 tsp (1g) black pepper 1 kcal

Cooking instructions

snapper filletkosher saltblack pepper
Heat oven to 425 F. Pat the snapper dry and season with salt and black pepper.
orange juicelime juicegarlicolive oilground cumin
Stir orange juice, lime juice, minced garlic, cumin, and olive oil into a quick mojo. Place fish on a lined sheet pan and spoon half the mojo over the top.
Bake 10 to 14 minutes until the fish flakes easily and is opaque.
ripe plantain
Meanwhile, peel and slice the ripe plantain. Microwave with a splash of water or steam on the stovetop until very soft, 6 to 10 minutes.
ripe plantainkosher salt
Mash the plantain with the remaining mojo until creamy. Taste and adjust salt.
snapper filletripe plantain
Serve the baked snapper with the sweet plantain mash and spoon any pan juices over the fish.