Red Snapper with Fresh Tomatoes
Elevate your seafood game with this vibrant and flavorful recipe for Red Snapper with Fresh Tomatoes. Perfectly baked red snapper fillets are nestled in a luscious tomato-based sauce infused with garlic, white wine, and a medley of fresh herbs like basil and parsley. A hint of lemon juice brings a zesty brightness, while optional capers add a delightful briny twist. This dish is a breeze to prepare, with just 15 minutes of hands-on prep and a quick 20 minutes of cooking time, making it an ideal option for weeknight dinners or elegant entertaining. Serve it straight from the oven with crusty bread, a side of roasted vegetables, or a light green salad for an unforgettable meal that showcases the best of Mediterranean-inspired flavors.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 pieces red snapper fillets
- 3 tablespoons olive oil
- 3 cloves garlic cloves, minced
- 4 large ripe tomatoes, diced
- 2 tablespoons fresh basil leaves, chopped
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons lemon juice
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup white wine
- 1 tablespoon capers (optional)
Instructions
Preheat the oven to 375°F (190°C).
Pat the red snapper fillets dry with paper towels and set them aside.
Heat 2 tablespoons of olive oil in a large, oven-safe skillet over medium heat.
Add the minced garlic and sauté for 1-2 minutes until fragrant, being careful not to burn it.
Add the diced tomatoes, salt, black pepper, and white wine to the skillet. Stir to combine, and cook for 5-7 minutes until the tomatoes start to break down and form a sauce.
Stir in the fresh basil, parsley, and capers (if using). Reduce the heat to low and simmer for another 2-3 minutes.
Place the red snapper fillets on top of the tomato mixture in the skillet. Drizzle the fillets with the remaining 1 tablespoon of olive oil and lemon juice.
Transfer the skillet to the preheated oven and bake for 12-15 minutes, or until the fish is opaque and flakes easily with a fork.
Carefully remove the skillet from the oven and let it rest for 2 minutes before serving.
Serve the red snapper fillets topped with the tomato mixture. Garnish with additional fresh parsley or basil if desired.
Nutrition Facts
Calories |
1805 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.6 g | 89% | |
| Saturated Fat | 12.7 g | 64% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 352 mg | 117% | |
| Sodium | 3206 mg | 139% | |
| Total Carbohydrate | 36.6 g | 13% | |
| Dietary Fiber | 10.2 g | 36% | |
| Total Sugars | 20.5 g | ||
| Protein | 260.3 g | 521% | |
| Vitamin D | 47.6 mcg | 238% | |
| Calcium | 411 mg | 32% | |
| Iron | 6.5 mg | 36% | |
| Potassium | 6162 mg | 131% | |
*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.
