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!
Smart Nutrition Tracking with SnapCalorie
Recipe Information
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
Instructions
Preheat your oven to 375°F (190°C).
Pat the red snapper fillets dry with a paper towel. Season both sides with salt and black pepper.
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.
In the same skillet, add the remaining 1 tablespoon of olive oil. Sauté the minced garlic until fragrant, about 30 seconds.
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.
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.
Return the seared red snapper fillets to the skillet, placing them on top of the tomato mixture. Arrange the lemon slices around the fillets.
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.
Remove the skillet from the oven and garnish with chopped fresh parsley.
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
Calories |
345 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.9 g | 31% | |
| Saturated Fat | 3.7 g | 19% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 40 mg | 13% | |
| Sodium | 1542 mg | 67% | |
| Total Carbohydrate | 11.5 g | 4% | |
| Dietary Fiber | 5.2 g | 19% | |
| Total Sugars | 2.9 g | ||
| Protein | 22.2 g | 44% | |
| Vitamin D | 10.0 mcg | 50% | |
| Calcium | 100 mg | 8% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 626 mg | 13% | |
*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.
