Italian · Dinner
Baked Snapper with Olives and Capers
Snapper fillet baked in a shallow dish with cherry tomatoes, green olives, capers and garlic in olive oil, finished with parsley and lemon. The fish stays moist under a light tomato broth while the olives and capers give a salty, briny edge. Served straight from the baking dish with crusty bread.
$8
10 minsPrep
18 minsCook
28 minsTotal
EasyLevel
Nutrition per serving
392Calories
39.2gProtein
21.5gFat
7.8gCarbs
2.9gSugar
2.1gFiber
1215mgSodium
92mgChol
3.4gSat Fat
780mgPotassium
85mgCalcium
2.3mgIron
1.6mcgVitamin B12
18mgVitamin C
gluten-free
protein-rich
low-carb
low-calorie
mediterranean
thirty-min-meals
hidden-gems
gluten-free
low-calorie
Instructions
1
Prep
Preheat the oven to 400°F (200°C). Pat the snapper fillet dry with paper towel and season both sides with salt and pepper.
2
Build
Scatter garlic, cherry tomatoes halved, green olives, and capers over a small baking dish. Drizzle with olive oil and toss lightly.
3
Bake
Lay the snapper skin-side up on the vegetables. Pour white wine around the fish and bake at 400°F (200°C) for 15–18 minutes until opaque and flaking.
4
Plate
Transfer the fillet and pan juices to a plate, scatter parsley over it, and serve with a lemon wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g snapper fillet
- 4 cloves4 cloves garlic
- 2.8 oz40g, about 8 green olives
- 2 tbsp2 tbsp capers
- 7 oz100g, about 8 cherry tomatoes
- 2 tbsp2 tbsp olive oil
- 4 tbsp4 tbsp dry white wine
- 2 tbsp2 tbsp parsley
- 11 lemon, cut into wedges
- 1/2 tsp1/2 tsp salt
- 1/4 tsp1/4 tsp black pepper
