Baked Red Snapper Greece
Dive into the vibrant flavors of the Mediterranean with this Baked Red Snapper Greece recipe—a dish that's as simple as it is stunning. Tender red snapper fillets are infused with the zesty brightness of fresh lemon juice, aromatic garlic, and earthy oregano, then baked atop a colorful bed of cherry tomatoes, red onion, Kalamata olives, and capers. Drizzled with rich olive oil and finished with fresh parsley, this dish is a celebration of Greek-inspired ingredients. With just 15 minutes of prep and 25 minutes in the oven, it’s the perfect choice for a quick yet elegant dinner. Serve it alongside crusty bread or a crisp Greek salad for a complete Mediterranean feast that’s both healthy and delicious.
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Recipe Information
Ingredients
- 4 pieces red snapper fillet
- 3 tablespoons olive oil
- 2 whole lemon
- 4 cloves garlic
- 1 tablespoon dried oregano
- 2 tablespoons fresh parsley
- 1 cup cherry tomatoes
- 1 medium red onion
- 0.5 cup kalamata olives
- 2 tablespoons capers
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
Instructions
Preheat your oven to 375°F (190°C).
Rinse the red snapper fillets under cold water and pat them dry with paper towels. Set aside.
In a small bowl, whisk together the olive oil, the juice of 1 lemon, minced garlic, dried oregano, sea salt, and black pepper.
Slice the remaining lemon into thin rounds. Set the slices aside for later.
In a large baking dish, spread an even layer of cherry tomatoes (halved), sliced red onion, kalamata olives, and capers as a bed for the fish.
Place the red snapper fillets on top of the vegetable bed in the dish.
Brush the olive oil mixture evenly over the red snapper fillets, ensuring they are fully coated.
Arrange the lemon slices on top of the fillets, and scatter chopped fresh parsley over the entire dish for extra flavor.
Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes.
Remove the foil and bake for an additional 5 minutes to lightly caramelize the vegetables and bring out their natural sweetness.
Remove the dish from the oven and let the fish rest for 3-5 minutes before serving.
Serve hot with a side of crusty bread, rice, or a simple Greek salad for a complete meal.
Nutrition Facts
Calories |
342 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.8 g | 25% | |
| Saturated Fat | 3.5 g | 17% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 55 mg | 18% | |
| Sodium | 1102 mg | 48% | |
| Total Carbohydrate | 13.9 g | 5% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 3.8 g | ||
| Protein | 32.3 g | 65% | |
| Vitamin D | 10.0 mcg | 50% | |
| Calcium | 112 mg | 9% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 735 mg | 16% | |
*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.
