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Red Snapper on a white plate with olives tomatoes capers onions

Mediterranean Baked Red Snapper with Fresh Herb and Olive Topping

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Course Main Course
Cuisine Mediterranean

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.
Keyword Baked Fish Recipe, Olive Topping, Red Snapper, TGBTG
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