Roasted Snapper with Tomato and Herb Crust
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 like you spent way more effort than you actually did. Fresh red snapper is such a delicate fish, and when you top it with a vibrant crust of tomatoes, basil, and garlic, it becomes something really special. Basil is packed with antioxidants that support heart health, making this dish as nourishing as it is delicious. The best part? Everything roasts together on one pan, which means minimal cleanup and maximum flavor.
Ella x
Ingredients
- 4red snapper fillets(6 oz each, skin-on)
- 3roma tomatoes(diced)
- 3garlic cloves(minced)
- 237 mlfresh basil(roughly chopped)
- 4 tablespoonsextra virgin olive oil
- 2 tablespoonsfresh lemon juice
- 1red onion(thinly sliced)
- 237 mlkalamata olives(pitted and halved)
- 2 tablespoonscapers
- 1 teaspoonsea salt
- 1 teaspoonblack pepper
- 1 teaspoondried oregano
Detail level
Instructions
- 1
Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper.
Tip: Parchment paper prevents the fish from sticking and makes cleanup easier.
- 2
In a medium bowl, combine the diced tomatoes, minced garlic, red onion, olives, capers, and half of the fresh basil. Drizzle with 2 tablespoons of olive oil and lemon juice, then season with salt and pepper. Toss gently to combine.
Tip: Prepare the tomato mixture while your oven preheats to save time.
- 3
Pat the snapper fillets dry with paper towels and arrange them skin-side down on the prepared baking sheet, spacing them about 2 inches apart.
Tip: Drying the fish helps achieve better browning and prevents sticking.
- 4
Brush the top of each fillet with the remaining 2 tablespoons of olive oil and sprinkle with oregano, salt, and pepper.
Tip: Season the fish lightly as the tomato topping adds additional flavor.
- 5
Divide the tomato mixture evenly among the four fillets, spooning it generously over the top of each one.
Tip: Don't worry if some tomato falls to the sides—it will create a delicious pan sauce.
- 6
Roast in the preheated oven for 20-25 minutes, until the fish is opaque and flakes easily with a fork and the edges of the fillets are lightly golden.
Tip: Begin checking at 20 minutes; cooking time may vary based on fillet thickness.
- 7
Remove from the oven and top each fillet with the remaining fresh basil for brightness and aroma.
Tip: Adding basil at the end preserves its fresh flavor and aromatic qualities.
- 8
Serve immediately on individual plates, spooning any pan juices over the top.
Tip: Pair with crusty bread or roasted vegetables to soak up the delicious tomato sauce.
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