Oven-Roasted Snapper with Tomato and Caper Salsa

Because they cook so quickly, thin fish fillets like red snapper lend themselves well to high temperature oven-roasting. The fish is seasoned with a little olive oil, lemon juice, salt and pepper prior to roasting and topped with a warm, fresh salsa made with tomatoes, red onion, capers and parsley. 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

Yield: 3 to 4 servings
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Topped with a warm, fresh salsa made with tomatoes, capers, red onion and parsley, these simple oven-roasted snapper fillets make a deliciously easy and healthful entree.


  • 1 lb red snapper fillets (or other mild white fish of your choice)
  • 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, 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


  1. Preheat the oven to 425°F, line a shallow baking pan with foil and coat with nonstick spray.
  2. Place the snapper, skin side down on the prepared pan. Drizzle with about 1-1/2 tablespoons of the lemon juice and 1 tablespoon of the olive oil. Season with salt and pepper and set aside.
  3. Heat the remaining tablespoon of olive oil along with the butter in a pan over medium heat. Add the red onion and cook just until softened, about 2 minutes.
  4. 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.
  5. Roast the fish for 8 to 12 minutes (depending on thickness), until opaque in the center, but still moist. Do not overcook.
  6. To serve, transfer the fish to a platter and garnish with sprigs of parsley and lemon wedges.


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 18 to 25 minutes. Transfer them to a serving dish and cover to keep warm while roasting the fish.