Red Snapper with Olive Salsa and Green Beans
Elevate your weeknight dinner game with this vibrant and flavorful Red Snapper with Olive Salsa and Green Beans recipe. Perfectly roasted red snapper fillets are seasoned with a hint of lemon juice and black pepper, then topped with a zesty olive salsa featuring bold Kalamata olives, juicy cherry tomatoes, fresh parsley, and briny capers. Paired with tender-crisp green beans sautéed with garlic, this dish is a harmony of Mediterranean-inspired flavors and textures. Ready in just 35 minutes, this quick and healthy recipe is ideal for seafood lovers looking to impress without the hassle. Serve it fresh from the oven for a restaurant-quality meal that’s perfect for any occasion!
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Recipe Information
Ingredients
- 4 pieces Red snapper fillets
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 3 tablespoons Olive oil
- 2 tablespoons Lemon juice
- 500 grams Green beans, trimmed
- 2 cloves Garlic, minced
- 0.5 cup Kalamata olives, pitted and chopped
- 1 cup Cherry tomatoes, quartered
- 2 tablespoons Fresh parsley, chopped
- 1 tablespoon Capers, rinsed and drained
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with olive oil.
Season the red snapper fillets with 1/2 teaspoon salt and 1/4 teaspoon black pepper on both sides. Place them on the prepared baking sheet.
Drizzle 1 tablespoon of olive oil and 1 tablespoon of lemon juice over the fillets. Set aside while you prepare the rest of the dish.
Bring a medium pot of salted water to a boil. Add the green beans and cook for 3-4 minutes until tender-crisp. Drain and immediately transfer to a bowl of ice water to stop the cooking process. Drain again and set aside.
In a small bowl, combine the chopped olives, cherry tomatoes, parsley, capers, and the remaining 1 tablespoon of lemon juice. Mix well and set aside to allow the flavors to meld.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the minced garlic and cook for 30 seconds until fragrant. Add the green beans and sauté for 3-4 minutes, seasoning with the remaining 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Remove from heat and keep warm.
Bake the red snapper fillets in the preheated oven for 10-12 minutes, or until the fish is opaque and flakes easily with a fork.
To serve, place a portion of green beans on each plate. Top with a red snapper fillet and spoon the olive salsa generously over the fish.
Serve immediately, garnished with additional parsley if desired.
Nutrition Facts
Calories |
288 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.1 g | 21% | |
| Saturated Fat | 2.6 g | 13% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 40 mg | 13% | |
| Sodium | 904 mg | 39% | |
| Total Carbohydrate | 13.5 g | 5% | |
| Dietary Fiber | 5.2 g | 18% | |
| Total Sugars | 5.8 g | ||
| Protein | 23.2 g | 46% | |
| Vitamin D | 10.0 mcg | 50% | |
| Calcium | 99 mg | 8% | |
| Iron | 2.6 mg | 14% | |
| Potassium | 742 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.
