Roasted Snapper with Corn and Charred Tomato Salsa
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Easy
This is one of my go to weeknight dinners when I want something that tastes restaurant quality but comes together in under an hour. Roasted snapper with corn and charred tomato salsa delivers bright, fresh flavors without any fussy techniques or hard to find ingredients. The snapper is lean protein packed with omega 3 fatty acids that are wonderful for your heart, and everything else you need is probably already in your kitchen. What I love most is how quickly it comes together, especially once you realize the corn and tomatoes roast right alongside the fish, making cleanup almost nonexistent. It's the kind of dish that makes you feel like you really cooked something special, even though honestly, it's almost embarrassingly simple.
Ella x
Ingredients
- 4red snapper fillets(6 oz each, skin-on)
- 473 mlfresh corn kernels(about 3-4 ears)
- 355 mlcherry tomatoes(halved)
- ½red onion(finely diced)
- 59 mlfresh cilantro(chopped)
- 2lime(juiced)
- 4 tablespoonsolive oil
- 3garlic cloves(minced)
- 2 tablespoonsbutter
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- ½ teaspoonsmoked paprika
- 4 sprigsfresh thyme
Detail level
Instructions
- 1
Preheat oven to 425°F. Line a large baking sheet with parchment paper.
Tip: Use parchment paper to prevent the fish skin from sticking and for easy cleanup.
- 2
Pat snapper fillets dry with paper towels. Season both sides generously with sea salt, black pepper, and smoked paprika.
Tip: Drying the fish ensures crispy skin when roasted.
- 3
In a small bowl, combine halved cherry tomatoes with 1 tablespoon olive oil, minced garlic, half the lime juice, diced red onion, and half the cilantro. Set salsa aside at room temperature.
Tip: Making the salsa ahead allows flavors to meld while the fish cooks.
- 4
Toss corn kernels with remaining 2 tablespoons olive oil, butter, salt, and pepper. Spread on one side of the prepared baking sheet and roast for 8 minutes until slightly golden.
Tip: Roasting the corn first gives it a head start so everything finishes together.
- 5
Remove baking sheet from oven and push corn to the sides. Arrange snapper fillets skin-side up in the center, leaving space between each fillet.
Tip: Spacing the fillets allows hot air to circulate evenly for uniform cooking.
- 6
Top each fillet with a sprig of fresh thyme. Drizzle with remaining 1 tablespoon olive oil.
- 7
Return to oven and roast for 12-15 minutes until snapper is opaque and flakes easily with a fork.
Tip: Check doneness by gently pressing the thickest part of the fillet—it should feel firm but not hard.
- 8
Remove from oven and squeeze remaining fresh lime juice over the snapper and corn. Top with charred tomato salsa and garnish with remaining fresh cilantro.
Tip: The fresh lime juice brightens all the flavors just before serving.
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