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.   Print Recipe 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 Time 10 mins Cook Time 35 mins Total Time 45 mins Course: Fish Recipe Cuisine: Filipino Keyword: red snapper, roasted maya-maya Servings: 6 servings Calories: 183 kcal 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.   Try Other Delicious Recipes: Lechon Belly Recipe (Boneless Lechon) This lechon belly recipe is an oven roasted pork belly… Chicken Paella Looking for a paella recipe that is easy on the… Pork Empanada This empanada recipe has ground pork and vegetables filling. Empanada…