Baked Mediterranean Red Snapper
This flavorful mediterranean style red snapper recipe with olives, peppers, capers, & herbs is wrapped up “en Papillote” and baked in the oven.
We are a part of a CSF (community supported fishery) in Charleston from Abundant Seafood. We pay in at the beginning of the season and then go to the dock and pick up fresh seafood on the day the boat comes in. The owner/fisherman Mark will break down your fish into fillets or you can have the scales removed and the fish gutted and take ’em home whole (you can have the fishmonger at the grocery store do this too).
- Prep Time: 25 Minutes
- Cook Time: 25 Minutes
- Total Time: 50 minutes
- Yield: 2
- Category: Main Dish
- Method: Oven
- Cuisine: International
- 2lb red snapper fish, gutted/gilled, scaled
- 2 tsp unsalted butter, diced
- 6 sprigs thyme
- 6 sprigs parsley
- 1 lemon, thinly sliced
- 3/4 cup red peppers, diced
- 3/4 cup mixed olives
- 1 tsp garlic, minced
- 2 Tbsp capers, drained
- 2 Tbsp e.v. olive oil; divided
- 1 Tbsp fresh lemon juice
- 2 Tbsp chives, sliced – as garnish
- Preheat oven to 425F. Lay out a piece of aluminum foil or parchment paper (large enough to wrap up the entire fish en papillote (like a package).
- Place fish on a large plate/platter. Into the slit at the bottom of the fish add butter and herbs. Lightly olive oil, sea salt, and pepper the fish on both sides. Make 5 slits down one side of the fish and and add 5 thinly sliced lemon pieces into the slit (see picture above).
- In a bowl mix: peppers, olives, garlic, capers, 1 Tbsp olive oil, and lemon juice. Lay this mixture on aluminum foil and lay fish on top of it.
- Wrap it up in aluminum foil like a present and put it in the oven for ~25 minutes or until fish is flaky. Be careful opening up the aluminum foil – you don’t need a steam burn!
- Top with fresh sliced chives. Happy Eating – watch out for any fish bones! Beckie
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Keywords: Coastal, Pescatarian, Fish, Red Snapper, Low Country, Dairy Free, Gluten Free, Keto, Whole 30, Paleo