Roasted Snapper with Courgette
Prep
15 mins
Cook
25 mins
Servings
4
Difficulty
Easy
Here's a wonderfully simple dinner that comes together in just 40 minutes from start to table. I love making this roasted snapper with courgette because it's elegant enough for guests yet quick enough for a weeknight meal. The snapper is packed with omega 3 fatty acids that are fantastic for heart health, and honestly, there's very little prep involved. You just arrange everything on a pan, drizzle with good olive oil, and let the oven do the work. The courgettes become tender and slightly caramelized while the fish stays moist and flaky, all infused with garlic, lemon, and thyme. It's the kind of dish that makes you feel like you've spent hours cooking when really you haven't.
Ella x
Ingredients
- 4red snapper fillets(skin-on, about 150g each)
- 3courgettes(medium, sliced lengthwise into ribbons)
- 4 tablespoonsextra virgin olive oil
- 3garlic cloves(minced)
- 1fresh lemon(zest and juice)
- 2 sprigsfresh thyme
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 200 gramscherry tomatoes(halved)
- 50 gramskalamata olives(pitted)
- 100 mlwhite wine(dry)
Detail level
Instructions
- 1
Preheat your oven to 200°C (400°F). Pat the snapper fillets dry with paper towels and season both sides generously with sea salt and black pepper.
Tip: Drying the fish ensures a better texture and helps achieve a light crust when roasting.
- 2
Toss the courgette ribbons in a large bowl with 2 tablespoons of olive oil, minced garlic, salt, and pepper. Spread them in a single layer on a baking tray.
Tip: Don't overcrowd the tray so the courgettes can caramelise rather than steam.
- 3
Place the baking tray in the oven and roast the courgettes for 10 minutes until they begin to soften and develop light golden edges.
- 4
Remove the tray from the oven and make space in the centre. Arrange the snapper fillets skin-side up on top of the courgettes. Drizzle the remaining olive oil over the fish.
Tip: Positioning the fillets on top ensures they don't absorb excess moisture from the vegetables.
- 5
Scatter the cherry tomatoes, Kalamata olives, and fresh thyme sprigs around the fish. Pour the white wine into the tray (avoiding the fish flesh directly).
- 6
Return the tray to the oven and roast for 12-15 minutes until the snapper flesh is opaque and flakes easily with a fork.
Tip: The cooking time depends on fillet thickness; check by gently pressing the thickest part.
- 7
Remove from the oven and scatter the fresh lemon zest over the entire dish. Squeeze the lemon juice evenly across the fish and vegetables.
Tip: Add the lemon juice at the end to preserve its bright, fresh flavour.
- 8
Divide the roasted snapper, courgettes, tomatoes, and olives among four serving plates. Spoon the pan juices over each portion and serve immediately while hot.
Tip: The pan juices act as a light, flavourful sauce that brings all the elements together.
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