Red Snapper with Thyme Tomatoes and Olives
Elevate your weeknight dinner with this Mediterranean-inspired Red Snapper with Thyme Tomatoes and Olives. This vibrant dish combines flaky red snapper fillets with juicy cherry tomatoes, briny Kalamata olives, and aromatic fresh thyme, all brought together in a white wine-infused pan sauce. A hint of garlic and fresh lemon juice adds a zesty brightness, while a final drizzle of olive oil and a sprinkle of parsley create a restaurant-quality finish. Perfectly balanced in flavor, this one-skillet recipe is as quick as it is satisfying, ready in just 35 minutes. Serve it with crusty bread to soak up the flavorful juices or pair it with a light green salad for a healthy yet indulgent meal. Ideal for seafood lovers looking for a simple yet elegant dish, this recipe is certain to impress.
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Recipe Information
Ingredients
- 4 pieces (approximately 6 oz each) red snapper fillets
- 3 tablespoons olive oil
- 1.5 cups cherry tomatoes
- 0.5 cup kalamata olives
- 3 cloves garlic
- 6 sprigs fresh thyme
- 1 whole (zested and juiced) lemon
- 1.5 teaspoons (divided) salt
- 1 teaspoon black pepper
- 0.25 cup dry white wine
- 2 tablespoons (chopped) fresh parsley
Instructions
Preheat your oven to 375°F (190°C).
Pat the red snapper fillets dry with paper towels and season both sides with 1 teaspoon of salt and the black pepper. Set aside.
In an oven-safe skillet or sauté pan, heat 2 tablespoons of olive oil over medium heat.
Add the minced garlic and cook for 1 minute until fragrant, being careful not to let it burn.
Add the cherry tomatoes and sauté for 3-4 minutes until they begin to soften and release their juices.
Stir in the kalamata olives, fresh thyme sprigs, lemon zest, and 1/2 teaspoon of salt. Cook for an additional 2 minutes.
Deglaze the pan by adding the white wine and simmer for 1-2 minutes to allow the alcohol to cook off.
Nestle the seasoned red snapper fillets into the tomato and olive mixture, skin side down if the skin is on.
Spoon some of the tomato mixture over the fish and transfer the skillet to the preheated oven.
Bake for 12-15 minutes, or until the fish is opaque and flakes easily with a fork.
Remove the skillet from the oven and drizzle the fish with the juice of the lemon and the remaining tablespoon of olive oil.
Garnish with freshly chopped parsley and serve warm with your choice of sides, such as crusty bread or a simple green salad.
Nutrition Facts
Calories |
1682 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 91.2 g | 117% | |
| Saturated Fat | 14.5 g | 72% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 252 mg | 84% | |
| Sodium | 5402 mg | 235% | |
| Total Carbohydrate | 29.0 g | 11% | |
| Dietary Fiber | 13.5 g | 48% | |
| Total Sugars | 8.2 g | ||
| Protein | 184.2 g | 368% | |
| Vitamin D | 34.0 mcg | 170% | |
| Calcium | 425 mg | 33% | |
| Iron | 9.0 mg | 50% | |
| Potassium | 3821 mg | 81% | |
*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.
