Shared Kitchen


Printable PDF: 
Prep Time: 
15 minutes
Cook Time: 
45 minutes
Total Time: 
60 minutes
1 whole (3 lbs)
Red snapper, cleaned
Large red bell pepper
Large yellow bell pepper
Large green bell pepper
Small red onion
6 oz
Baby spinach
Equipment Needed: 
cutting board
sharp knife*
paring knife*
large metal spatula
large roasting pan
1 roll
tin foil
serving platter
Setting Up: 
Step 1:
Set Up
Have on hand a cutting board, a sharp knife, a paring knife, a large roasting pan, tin foil, a serving platter, and a large metal spatula. Ask an adult to pre-heat the oven to 350 degrees.
Step 2:
Prepare The Veggies
Wash the peppers, onion and spinach and pat dry with paper towels. Set the spinach aside for later. Have an adult slice the peppers and onion into ¼ inch rings. Season the peppers and onion with salt and pepper.
Step 3:
Prepare The Fish
Rinse the fish under cold water and gently pat dry with paper towels. Have an adult use the paring knife to make parallel slits across the skin of the fish on one side. Generously season the inside and outside of the fish with salt and pepper. Place the fish in the large roasting pan.
Step 4:
Arrange The Peppers and Onion
Arrange the peppers and onion in a rainbow formation (red, yellow, orange, green, and purple) and carefully lay them in the cavity of the fish. Place any extra peppers and onions next to the fish in the pan.
Cooking Steps: 
Step 5:
Bake The Fish
Cover the pan with tin foil. Have an adult put the pan in the oven and bake about 45 minutes or until the fish flakes easily when an adult tests it with a fork.
Step 6:
Arrange The Spinach
Scatter the spinach on a large serving platter.
Step 7:
Plate The Fish On The Serving Platter
Have an adult use the large metal spatula to very gently place the whole fish on top of the spinach on the serving platter. Allow the heat of the fish to wilt the spinach leaves for a few minutes.
Step 8:
Present this beautiful dish at the dinner table and impress your guests!