Red Snapper with Thyme Tomatoes and Olives
Elevate your weeknight dinner with this Mediterranean-inspired Red Snapper with Thyme Tomatoes and Olives. This vibrant dish combines flaky red snapper fillets with juicy cherry tomatoes, briny Kalamata olives, and aromatic fresh thyme, all brought together in a white wine-infused pan sauce. A hint of garlic and fresh lemon juice adds a zesty brightness, while a final drizzle of olive oil and a sprinkle of parsley create a restaurant-quality finish. Perfectly balanced in flavor, this one-skillet recipe is as quick as it is satisfying, ready in just 35 minutes. Serve it with crusty bread to soak up the flavorful juices or pair it with a light green salad for a healthy yet indulgent meal. Ideal for seafood lovers looking for a simple yet elegant dish, this recipe is certain to impress.
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 4 pieces (approximately 6 oz each) red snapper fillets
- 3 tablespoons olive oil
- 1.5 cups cherry tomatoes
- 0.5 cup kalamata olives
- 3 cloves garlic
- 6 sprigs fresh thyme
- 1 whole (zested and juiced) lemon
- 1.5 teaspoons (divided) salt
- 1 teaspoon black pepper
- 0.25 cup dry white wine
- 2 tablespoons (chopped) fresh parsley
Directions
Step 1
Preheat your oven to 375°F (190°C).
Step 2
Pat the red snapper fillets dry with paper towels and season both sides with 1 teaspoon of salt and the black pepper. Set aside.
Step 3
In an oven-safe skillet or sauté pan, heat 2 tablespoons of olive oil over medium heat.
Step 4
Add the minced garlic and cook for 1 minute until fragrant, being careful not to let it burn.
Step 5
Add the cherry tomatoes and sauté for 3-4 minutes until they begin to soften and release their juices.
Step 6
Stir in the kalamata olives, fresh thyme sprigs, lemon zest, and 1/2 teaspoon of salt. Cook for an additional 2 minutes.
Step 7
Deglaze the pan by adding the white wine and simmer for 1-2 minutes to allow the alcohol to cook off.
Step 8
Nestle the seasoned red snapper fillets into the tomato and olive mixture, skin side down if the skin is on.
Step 9
Spoon some of the tomato mixture over the fish and transfer the skillet to the preheated oven.
Step 10
Bake for 12-15 minutes, or until the fish is opaque and flakes easily with a fork.
Step 11
Remove the skillet from the oven and drizzle the fish with the juice of the lemon and the remaining tablespoon of olive oil.
Step 12
Garnish with freshly chopped parsley and serve warm with your choice of sides, such as crusty bread or a simple green salad.
Nutrition Facts
| Serving size | (1209.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1681.6 |
| Total Fat 91.2g | 0% |
| Saturated Fat 14.5g | 0% |
| Polyunsaturated Fat 4.1g | |
| Cholesterol 251.7mg | 0% |
| Sodium 5401.6mg | 0% |
| Total Carbohydrate 29.0g | 0% |
| Dietary Fiber 13.5g | 0% |
| Total Sugars 8.2g | |
| Protein 184.2g | 0% |
| Vitamin D 1360.8IU | 0% |
| Calcium 424.8mg | 0% |
| Iron 9.0mg | 0% |
| Potassium 3821.0mg | 0% |
Source of Calories