Red Snapper Roasted in a Creole Sauce
Dive into the vibrant flavors of the South with this Red Snapper Roasted in a Creole Sauce—a perfect blend of bold spices and tender, flaky fish. This easy, one-skillet recipe combines succulent red snapper fillets with a rich, aromatic sauce made from diced tomatoes, sweet onions, green bell peppers, celery, and garlic. Infused with smoked paprika, thyme, and a touch of cayenne heat, each bite is a celebration of Creole-inspired cuisine. With just 20 minutes of prep and a quick roast in the oven, this savory dish is both weeknight-friendly and dinner-party-worthy. Serve it hot, topped with fresh parsley and a squeeze of lemon for a zesty finish, and pair it with rice or crusty bread to soak up every last drop of the flavorful sauce. Perfect for seafood lovers craving a taste of New Orleans at home!
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Recipe Information
Ingredients
- 4 pieces Red snapper fillets
- 2 tablespoons Olive oil
- 1 medium Yellow onion, finely diced
- 1 medium Green bell pepper, finely diced
- 1 stalk Celery stalk, finely diced
- 3 cloves Garlic cloves, minced
- 14 ounces Canned diced tomatoes
- 1 tablespoon Tomato paste
- 1 cup Low-sodium chicken broth
- 1 teaspoon Fresh thyme leaves
- 1 teaspoon Smoked paprika
- 0.5 teaspoons Cayenne pepper
- 1 piece Bay leaf
- 2 tablespoons Fresh parsley, chopped (for garnish)
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 1 piece Lemon, sliced (optional, for serving)
Instructions
Preheat your oven to 400°F (200°C).
Rinse the red snapper fillets under cold water and pat them dry with paper towels. Season both sides of the fillets with 0.5 teaspoons of salt and 0.25 teaspoons of black pepper. Set aside.
Heat the olive oil in a large ovenproof skillet over medium heat. Add the diced onion, green bell pepper, and celery, and sauté until softened, about 5 minutes.
Stir in the minced garlic and cook for an additional 1 minute, until fragrant.
Add the canned diced tomatoes, including their liquid, tomato paste, and chicken broth to the skillet. Stir to combine.
Season the sauce with thyme, smoked paprika, cayenne pepper, and the bay leaf. Stir and bring the mixture to a simmer. Allow the sauce to cook for 5 minutes, stirring occasionally.
Taste the sauce and adjust seasoning with the remaining salt and black pepper, if needed.
Nestle the seasoned red snapper fillets into the skillet, spooning a little sauce over each fillet.
Transfer the skillet to the preheated oven and roast for 15–18 minutes, or until the fish is opaque and flakes easily with a fork.
Carefully remove the skillet from the oven. Discard the bay leaf and sprinkle the dish with fresh parsley.
Serve the red snapper hot, with the Creole sauce spooned generously over each fillet. Garnish with lemon slices, if desired.
Nutrition Facts
Calories |
1828 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.9 g | 87% | |
| Saturated Fat | 13.3 g | 66% | |
| Polyunsaturated Fat | 6.1 g | ||
| Cholesterol | 360 mg | 120% | |
| Sodium | 3705 mg | 161% | |
| Total Carbohydrate | 52.1 g | 19% | |
| Dietary Fiber | 18.7 g | 67% | |
| Total Sugars | 29.2 g | ||
| Protein | 264.3 g | 529% | |
| Vitamin D | 47.6 mcg | 238% | |
| Calcium | 574 mg | 44% | |
| Iron | 8.4 mg | 47% | |
| Potassium | 6338 mg | 135% | |
*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.
