Roasted Snapper with Cucumber and Dill Cream
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Easy
This is one of my favorite weeknight dinners because it comes together in under an hour and tastes restaurant quality. Fresh snapper fillets roast beautifully with white wine and capers, while a cool cucumber and dill cream sauce provides the perfect contrast. Greek yogurt is packed with protein and probiotics, making this dish as nourishing as it is delicious. The best part? Most ingredients are pantry staples, so you likely have everything on hand already. It's simple enough for beginners but impressive enough to serve guests.
Ella x
Ingredients
- 4fresh snapper fillets(about 6 oz each)
- 2english cucumber(thinly sliced)
- 177 mlgreek yogurt
- 3 tablespoonsfresh dill(chopped)
- 3 tablespoonslemon juice
- ¼red onion(thinly sliced)
- 3 tablespoonsextra virgin olive oil
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 2garlic cloves(minced)
- 59 mlwhite wine
- 2 tablespoonscapers(drained)
Detail level
Instructions
- 1
Preheat your oven to 400°F (200°C). Pat the snapper fillets dry with paper towels and arrange them skin-side down on a lined baking sheet.
Tip: Drying the fish ensures a better roast and prevents steaming.
- 2
Drizzle the fillets with 1.5 tablespoons of olive oil, season generously with salt and pepper, then scatter the minced garlic over the top.
- 3
Pour the white wine into the bottom of the baking sheet around the fillets (not over them) and roast for 18-22 minutes until the flesh is opaque and flakes easily with a fork.
Tip: Check doneness by inserting a fork at the thickest part; it should separate into natural flakes.
- 4
While the fish cooks, prepare the cucumber mixture by combining the sliced cucumber and red onion in a bowl. Drizzle with 1.5 tablespoons of olive oil and 1 tablespoon of lemon juice, then season lightly with salt and pepper.
Tip: Let the cucumber sit for a few minutes to soften slightly and release its water.
- 5
In a separate bowl, whisk together the Greek yogurt, remaining 2 tablespoons of lemon juice, chopped dill, and a pinch of salt and pepper until smooth and creamy.
Tip: The dill cream can be made up to 2 hours ahead and refrigerated.
- 6
Divide the cucumber salad among four serving plates, arranging it in the center of each plate.
- 7
Top each cucumber bed with a roasted snapper fillet, carefully transferring it with a thin spatula to keep it intact.
- 8
Drizzle the dill cream sauce around the fish and cucumber, then garnish each plate with a sprinkle of capers and an extra small dill leaf if desired.
Tip: Serve immediately while the fish is still warm for the best contrast with the cool cucumber salad.
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