Tomato Parsley Red Snapper
Dive into the vibrant flavors of the Mediterranean with this Tomato Parsley Red Snapper recipe, a quick and healthy seafood dish that’s perfect for weeknight dinners or elegant entertaining. Juicy red snapper fillets are pan-seared to golden perfection, then topped with a fresh, zesty sauce made from sweet cherry tomatoes, fragrant garlic, bright lemon juice, and a generous handful of chopped parsley. A hint of red pepper flakes adds a subtle kick, balancing the dish beautifully. Ready in just 30 minutes, this light yet satisfying meal pairs excellently with crusty bread, steamed rice, or a crisp green salad, making it a versatile addition to your recipe repertoire. Whether you’re a seafood enthusiast or looking to incorporate more nutritious meals into your routine, this Tomato Parsley Red Snapper delivers bold flavors and stunning simplicity.
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Recipe Information
Ingredients
- 4 pieces red snapper fillets
- 3 tablespoons olive oil
- 2 cups cherry tomatoes
- 1 cup fresh parsley
- 3 pieces garlic cloves
- 2 tablespoons lemon juice
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon red pepper flakes
Instructions
Pat the red snapper fillets dry with paper towels and set aside.
Heat 2 tablespoons of olive oil in a large skillet over medium heat.
Season the red snapper fillets on both sides with half of the salt and black pepper.
Place the fillets skin-side down in the skillet. Cook for 3-4 minutes until the skin is crisp, then carefully flip the fillets and cook for another 3-4 minutes. Once cooked through, transfer the fillets to a plate and cover to keep warm.
In the same skillet, add the remaining 1 tablespoon of olive oil. Reduce the heat to medium-low.
Mince the garlic cloves and add them to the skillet. Sauté for 30 seconds until fragrant, being careful not to burn the garlic.
Halve the cherry tomatoes and add them to the skillet. Stir and cook for 5-6 minutes until the tomatoes soften and release their juices.
Chop the fresh parsley and add it to the skillet along with the lemon juice, red pepper flakes, and the remaining salt and black pepper. Stir to combine.
Cook the tomato and parsley mixture for another 2-3 minutes, then spoon it over the cooked red snapper fillets.
Serve the Tomato Parsley Red Snapper immediately, garnished with extra parsley if desired.
Nutrition Facts
Calories |
1700 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.1 g | 89% | |
| Saturated Fat | 12.4 g | 62% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 352 mg | 117% | |
| Sodium | 2989 mg | 130% | |
| Total Carbohydrate | 21.4 g | 8% | |
| Dietary Fiber | 6.3 g | 22% | |
| Total Sugars | 9.2 g | ||
| Protein | 257.7 g | 515% | |
| Vitamin D | 47.6 mcg | 238% | |
| Calcium | 429 mg | 33% | |
| Iron | 7.6 mg | 42% | |
| Potassium | 5526 mg | 118% | |
*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.
