Mediterranean Style Red Snapper

Elevate your dinner table with this vibrant and flavorful Mediterranean Style Red Snapper recipe! Featuring tender, seared red snapper fillets nestled in a zesty medley of cherry tomatoes, briny Kalamata olives, tangy capers, and fragrant garlic, this dish captures the essence of coastal Mediterranean cuisine. A splash of fresh lemon juice and a hint of oregano bring a bright, herbaceous touch, while finishing the dish in the oven ensures perfectly flaky fish every time. Ready in just 35 minutes, this one-pan wonder is as easy as it is elegant, making it ideal for weeknight meals or special occasions. Serve it with crusty bread or roasted vegetables to soak up the flavorful sauce and transport your taste buds to the shores of the Mediterranean!

Nutriscore Rating: 71/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 4 pieces red snapper fillets
• 3 tablespoons olive oil
• 2 cups cherry tomatoes
• 1 cup Kalamata olives
• 2 tablespoons capers
• 3 cloves garlic
• 1 whole lemon
• 3 tablespoons fresh parsley
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 0.5 teaspoon black pepper

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Pat the red snapper fillets dry with a paper towel. Season both sides with salt and black pepper.

Step 3

Heat 2 tablespoons of olive oil in an oven-safe skillet over medium heat. Sear the red snapper fillets, skin side down, for 2-3 minutes or until the skin is golden and crispy. Remove the fillets from the skillet and set aside.

Step 4

In the same skillet, add the remaining 1 tablespoon of olive oil. Sauté the minced garlic until fragrant, about 30 seconds.

Step 5

Add the cherry tomatoes, Kalamata olives, and capers to the skillet. Sprinkle with dried oregano and cook for 3-4 minutes until the tomatoes start to soften.

Step 6

Slice the lemon in half. Squeeze the juice of one half over the tomato mixture and slice the other half into thin rounds. Stir well to combine.

Step 7

Return the seared red snapper fillets to the skillet, placing them on top of the tomato mixture. Arrange the lemon slices around the fillets.

Step 8

Transfer the skillet to the preheated oven and bake for 12-15 minutes, or until the red snapper is cooked through and flakes easily with a fork.

Step 9

Remove the skillet from the oven and garnish with chopped fresh parsley.

Step 10

Serve hot, spooning the tomato-olive-caper mixture over the red snapper. Pair with crusty bread or a side of roasted vegetables for a complete meal.

Nutrition Facts

Serving size	(1620.8g)

Amount per serving	% Daily Value*
Calories	2294.2

Total Fat 128.9g	0%
Saturated Fat 19.9g	0%
Polyunsaturated Fat 4.1g
Cholesterol 352.4mg	0%
Sodium 6214.3mg	0%
Total Carbohydrate 37.3g	0%
Dietary Fiber 21.9g	0%
Total Sugars 9.5g
Protein 257.1g	0%

Vitamin D 1904.8IU	0%
Calcium 617.6mg	0%
Iron 13.6mg	0%
Potassium 5176.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 49.6%

Protein: 44.0%

Carbs: 6.4%