Mediterranean Red Snapper

Mediterranean Red SnapperRed Snapper baked in a sauce of tomatoes, onions, capers and black olives.





1. Preheat oven to 200 C / Gas mark 6.

2. In a medium frying pan, heat olive oil and sauté onion until tender, about 5 minutes. Add garlic, and sauté for 1 minute. Stir in tomatoes, capers, black olives, chillies and parsley. Bring to the boil, and simmer for 10 minutes.

3. Spread a couple spoonfuls of the sauce in the bottom of a baking dish, and arrange fillets in a single layer in the dish. Drizzle lemon juice over the fillets, and then pour the remaining sauce over all.

4. Bake for 15 to 30 minutes, depending on the thickness of your fillets. Baste once with the sauce while baking. Fish is done when it flakes easily with a fork.


Shopping List

  • 2 tablespoons olive oil
  • 1/2 small onion, diced
  • 2 cloves garlic, minced
  • 1 (400g) tin peeled plum tomatoes, drained and chopped
  • 2 tablespoons capers, chopped
  • 75g (3 oz) black olives, chopped
  • 1/4 teaspoon dried crushed chillies, such as Schwartz
  • small handful chopped fresh parsley
  • 500g (1 1/4 lb) red snapper fillets
  • 1 tablespoon fresh lemon juice


Jean Raffaut
JLR Fisheries
Sustainable Fishery and Seafood Supplier
Your First Choice For
Sustainable Tropical Seafood

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