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Oven-Roasted Snapper with Tomato and Caper Salsa

Because it cooks so quickly, a fillet of red snapper lends itself well to high temperature oven-roasting. Just a little olive oil, salt, pepper and lemon juice are all you need to season the fish, which is topped with a warm tomato and caper salsa. Roasted red potatoes (see notes) and sautéed spinach round out a delicious, healthful meal.

Oven-Roasted Snapper with Tomato and Caper Salsa

Oven-Roasted Snapper with Tomato and Caper Salsa

  • Ingredients:
  • 1 red snapper fillet (about 1 lb)
  • Juice of 1 lemon, divided
  • 2 tablespoons extra virgin olive oil, divided
  • Salt and freshly ground black pepper
  • 1 tablespoon butter
  • 3 tablespoons red onion, finely chopped
  • 3 plum tomatoes, seeded and cut into 1/4-inch pieces
  • 2 tablespoons fresh parsley, finely chopped
  • 2 tablespoons capers, well drained
  • Fresh parsley and lemon wedges for garnish

Preparation:
Preheat the oven to 425°F, line a shallow-sided baking pan with foil and spray with nonstick spray. Place the snapper, skin side down on the prepared pan. Drizzle with about 1-1/2 tablespoons lemon juice and 1 tablespoon of olive oil. Season with salt and pepper and set aside.

Heat the remaining tablespoon of olive oil along with the butter in a pan over medium heat. Add the onion and cook just until softened, about 2 minutes. Stir in the tomatoes and capers. Season to taste with salt and pepper and remove from the heat. Stir in the parsley and remaining lemon juice and set aside.

Roast the fish for 8 to 12 minutes (depending on thickness), until opaque in the center, but still moist. Do not overcook. To serve, transfer the fish to a platter and garnish with sprigs of parsley and lemon wedges.

Makes 3 to 4 servings

About the fish:
We used snapper for this dish, but other mild, white fish fillets like flounder, sole or even tilapia would make fine substitutes.

Roasted Red Potatoes:
Roasted red potatoes are a perfect side for this meal and can be cooked ahead in your 425° oven while you prepare the salsa.

Scrub about 1-1/2 lbs of red potatoes and cut them into 1-inch pieces (either halves or quarters). Place them in a bowl, drizzle with olive oil, season with salt and pepper and toss to coat.

Arrange in a single layer on the baking pan you prepared for the fish. Roast the potatoes until tender, about 15 to 20 minutes. Transfer them to a serving dish and cover to keep warm while roasting the fish. Note: You may need to re-coat the foil with nonstick spray before adding the fish.

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