Get ready for a fresh take on Mediterranean flavors with this easy yet vibrant Mediterranean Baked Red Snapper with Fresh Herb and Olive Topping. This recipe is all about keeping the fish tender and flaky while layering it with bright, juicy flavors—without overpowering its natural taste. By baking the fish solo and adding the herb mixture at the end, each bite offers the perfect blend of fresh, tangy, and savory.
Why This Recipe Works for the Whole Family
Red snapper is a mild, slightly sweet fish that’s easy to enjoy even for those who aren’t fish fanatics. Baking it helps keep the fillets tender, and the Mediterranean-inspired topping of herbs, olives, and tomatoes adds a burst of flavor that feels light and summery any time of the year. Plus, this recipe doesn’t require a ton of fancy ingredients, making it perfect for busy weeknights or even a last-minute dinner with friends. With just the grill and a bowl for the topping, so cleanup is minimal too!
Ingredients
Fish
- 4 red snapper fillets, skin-on if preferred
- 2 tablespoon olive oil
- Salt & pepper, to taste
Fresh Herb and Olive Topping (added after baking)
- 1 cup tomatoes, chopped
- ½ cup Kalamata olives, pitted and lightly chopped
- ½ cup Green olives, pitted and lightly chopped
- 3 tablespoon fresh parsley, chopped
- 3 tablespoon fresh basil, chopped
- 1 tablespoon fresh thyme leaves
- 1 small shallot or ¼ cup red onion, finely diced
- 1 tablespoon capers, drained (optional for added tang)
- Zest and juice of 1 lemon
- 2 tablespoon olive oil
- Salt & pepper, to taste
- 1 lemon, cut into wedges for serving
Instructions
- Preheat the Grill: Medium Heat
- Season the Fish: Pat the red snapper fillets dry, then rub each one with olive oil, salt, and pepper. Arrange the lemon slices under and around the fish in the baking dish, which adds a hint of citrusy flavor as the fish bakes.
- Grill the Fish: Place the seasoned fillets on a greased grill grate and grill for 12-15 minutes (6-7 minutes per side). The fish is done when it’s opaque and flakes easily with a fork.
- Prepare the Fresh Herb and Olive Topping: While the fish bakes, combine cherry tomatoes, olives, parsley, basil, thyme, shallot or red onion, capers (if using), lemon zest, lemon juice, and olive oil in a bowl. Season with salt and pepper, and give it a quick toss.
- Finish the Dish: Once the fish is off the grill, spoon the fresh herb and olive topping over each fillet. Serve immediately with lemon wedges.
Ingredient Substitutions
- Red Snapper: Can’t find red snapper? Try a similar white fish like haddock, grouper, or even tilapia.
- Shallot: If shallots aren’t available, finely diced red or yellow onion works perfectly.
- Fresh Herbs: If you’re missing a fresh herb, dried herbs work too, but halve the quantity since dried herbs are more concentrated. Or just use what you have—a little extra parsley or basil alone will still be delicious!
- Kalamata Olives: If you don’t have Kalamata olives, try green olives for a slightly different flavor or leave them out if you’re not an olive fan.
FAQ
1. Can I make this recipe with frozen fish?
Yes! Just make sure the fish is fully thawed and patted dry before baking. Frozen fish can release extra water, so drying it well helps prevent the fish from steaming.
2. What should I serve with this dish?
This dish pairs well with a side of couscous, rice, or a light green salad. Crusty bread for sopping up the juices is also a great choice!
3. Can I make the herb and olive topping ahead of time?
Yes! You can prep the topping up to a few hours in advance. Just store it in the fridge, but wait to add the lemon juice until just before serving to keep the flavors fresh.
Mediterranean Baked Red Snapper with Fresh Herb and Olive Topping
Ingredients
- 4 red snapper fillets skin-on if you like
- 2 tablespoon olive oil
- Salt & pepper to taste
Fresh Herb and Olive Topping (added after baking)
- 1 cup cherry tomatoes quartered
- ½ cup Kalamata olives pitted and lightly chopped
- ½ cup Green Olives pitted and lightly chopped
- 3 tablespoon fresh parsley chopped
- 3 tablespoon fresh basil chopped
- 1 tablespoon fresh thyme leaves
- 1 small shallot or ¼ cup red onion finely diced
- 1 tablespoon capers drained (optional for added tang)
- Zest and juice of 1 lemon
- 2 tablespoon olive oil
- Salt & pepper to taste
- 1 lemon cut into wedges for serving
Instructions
- Preheat the Grill: Medium Heat
- Season the Fish: Pat the snapper fillets dry and rub each fillet with olive oil, salt, and pepper. Arrange lemon slices under and around the fish for flavor as it bakes.
- Grill the Fish: Place the seasoned fillets on a greased grill grate and grill for about 12-15 minutes(6-7 minutes per side). The fish should be opaque and flake easily.
- Prepare the Fresh Topping: While the fish bakes, mix the cherry tomatoes, olives, parsley, basil, thyme, shallot or red onion, capers (if using), lemon zest, lemon juice, and olive oil in a bowl. Season with salt and pepper to taste.
Leave a Reply