Red Snapper Fillets in Packages with Tomatoes Olives Capers
Delightfully fresh and bursting with Mediterranean flavors, Red Snapper Fillets in Packages with Tomatoes, Olives, and Capers is an elegant yet approachable dish perfect for weeknight dinners or special occasions. This recipe centers on tender red snapper fillets, steamed to perfection in parchment packets alongside a vibrant medley of cherry tomatoes, briny Kalamata olives, tangy capers, and aromatic garlic. A drizzle of olive oil, fresh lemon juice, and a splash of dry white wine infuse the dish with zesty brightness, while chopped parsley and basil add a garden-fresh finish. The parchment cooking method not only locks in moisture but also allows for an easy, mess-free cleanup. Serve this healthy and gluten-free recipe with crusty bread, fluffy rice, or a crisp salad for a complete, flavorful meal that’s as simple to prepare as it is satisfying to eat. Perfectly seasoned, visually stunning, and packed with nutrients, this Mediterranean red snapper recipe will quickly become a household favorite!
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Recipe Information
Ingredients
- 4 pieces Red snapper fillets
- 2 cups Cherry tomatoes, halved
- 1 cup Kalamata olives, pitted and halved
- 2 tablespoons Capers, rinsed and drained
- 3 cloves Garlic cloves, minced
- 3 tablespoons Fresh parsley, chopped
- 2 tablespoons Fresh basil leaves, chopped
- 3 tablespoons Olive oil
- 2 tablespoons Fresh lemon juice
- 0.25 cup Dry white wine
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper, freshly ground
- 4 sheets Parchment paper
Instructions
Preheat your oven to 400°F (200°C).
Cut four sheets of parchment paper about 16 inches long each. Fold each sheet in half and cut a heart shape out of them (optional but traditional for steaming packets). Set aside.
In a small bowl, mix together the cherry tomatoes, Kalamata olives, capers, minced garlic, parsley, basil, olive oil, lemon juice, white wine, salt, and black pepper.
Place one red snapper fillet on one half of each parchment sheet. Evenly divide the tomato-olive mixture over the top of each fillet.
Fold the parchment paper over the fillet, sealing the edges tightly by making small overlapping folds. Make sure the packets are completely sealed so they can steam while cooking.
Place the packets on a baking sheet and bake in the preheated oven for 20 minutes, or until the fish flakes easily with a fork.
Carefully open the packets (watch out for steam!) and transfer the fish and topping to plates for serving. Pair with crusty bread, rice, or a fresh salad.
Nutrition Facts
Calories |
2281 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 123.7 g | 159% | |
| Saturated Fat | 20.1 g | 101% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 352 mg | 117% | |
| Sodium | 6553 mg | 285% | |
| Total Carbohydrate | 36.2 g | 13% | |
| Dietary Fiber | 13.2 g | 47% | |
| Total Sugars | 9.2 g | ||
| Protein | 259.9 g | 520% | |
| Vitamin D | 47.6 mcg | 238% | |
| Calcium | 538 mg | 41% | |
| Iron | 10.3 mg | 57% | |
| Potassium | 5336 mg | 114% | |
*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.
