Roasted Snapper with Okra
Prep
15 mins
Cook
25 mins
Servings
4
Difficulty
Medium
This is one of my favorite weeknight dinners because it comes together in just 40 minutes from start to table. Red snapper is such a delicate, flaky fish that pairs beautifully with tender roasted okra, and I love how the garlic, lemon, and thyme create this bright, aromatic sauce. Okra is wonderful for you too, packed with fiber and vitamins that support digestion. The best part? Everything roasts on one pan, which means minimal cleanup and maximum flavor. It's elegant enough for guests but simple enough for a busy Tuesday night.
Ella x
Ingredients
- 4 filletsred snapper fillets(6 oz each, skin-on)
- ½ kgfresh okra(trimmed and halved lengthwise)
- 5 tablespoonsextra virgin olive oil
- 6garlic cloves(minced)
- 2fresh lemon(zest and juice)
- 4fresh thyme sprigs
- 1 teaspoonsea salt
- ½ teaspoonblack pepper(freshly ground)
- ½red onion(thinly sliced)
- 237 mlcherry tomatoes(halved)
- 3 tablespoonsfresh parsley(chopped)
- ¼ teaspoonpaprika
Detail level
Instructions
- 1
Preheat your oven to 425°F. Pat the snapper fillets dry with paper towels and season both sides generously with salt, pepper, and paprika.
Tip: Drying the fish ensures a crispy skin when seared.
- 2
Toss the halved okra in a large bowl with 3 tablespoons of olive oil, 3 minced garlic cloves, half the lemon zest, salt, and pepper until evenly coated.
Tip: Don't overcrowd the okra—spread it in a single layer for even roasting.
- 3
Spread the okra mixture on a baking sheet in a single layer and roast for 18-20 minutes, stirring halfway through, until the pods are tender and lightly charred.
Tip: The okra should have crispy edges and a slightly creamy interior.
- 4
While the okra roasts, heat the remaining 2 tablespoons of olive oil in a large skillet over medium-high heat.
- 5
Once the oil is shimmering, carefully place the snapper fillets skin-side down in the skillet. Cook for 4-5 minutes without moving them, until the skin is crispy and golden.
Tip: Resist the urge to move the fish—let the skin develop that perfect crust.
- 6
Gently flip the fillets and cook for another 2-3 minutes until the flesh is opaque and flakes easily with a fork. Remove from heat.
- 7
In a small bowl, combine the remaining minced garlic with fresh lemon juice, fresh thyme leaves, red onion slices, and cherry tomatoes.
Tip: This quick relish adds brightness and freshness to the dish.
- 8
Arrange the roasted okra on serving plates, top with a snapper fillet, and spoon the tomato-garlic mixture over and around the fish. Garnish with fresh parsley and remaining lemon zest before serving.
Tip: Serve immediately while the fish is still warm and the okra is crispy.
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