If you’re looking for an easy, elegant fish dinner that’s packed with fresh Mediterranean flavors, you’ll love this baked snapper recipe.
Tender red snapper fillets are topped with vibrant, herby pesto sauce and juicy roasted cherry tomatoes, then baked on a bed of fresh lemons until perfectly flaky.
It’s a great way to enjoy healthy seafood with very little effort, making it ideal for busy weeknights or entertaining guests.
This meal comes together quickly and has tons of great flavor! Serve it with rice pilaf, roasted vegetables or crusty bread for a complete meal.
Why We Love This Recipe
- An easy red snapper recipe that’s ready in about 30 minutes.
- The pesto keeps the fish moist during baking.
- Sweet roasted cherry tomatoes, fresh basil and Parmesan cheese create incredible Mediterranean flavor.
- A healthy fish dinner that’s elegant enough for company but simple enough for weeknights.
- The recipe uses simple ingredients you can find at almost any grocery store.
- Works beautifully with both fresh and frozen fish fillets.
Ingredients
- Red snapper fillets, fresh or frozen.
- Pesto sauce. Try my easy homemade recipe, you won’t regret it! Or take a shortcut with a jar of pesto sauce from your grocery store.
- Cherry tomatoes. Grape tomatoes can be substituted.
- Fresh lemons
How to Make Baked Snapper
Make the Pesto Sauce
If you’re making homemade pesto (recommended), click here for the easy recipe.
Arrange the Lemons in the Baking Dish
Thinly slice the lemons and arrange them in a single layer on the bottom of a 9×13 baking dish. Don’t worry if they don’t completely cover the bottom.
Arrange the Fish in the Baking Dish
Now, place the snapper fillets on top of the lemon slices. Use a pastry brush or spoon to brush them generously with the prepared pesto sauce.
Bake the Fish
Just before baking, arrange the tomatoes all around the fish. Then, pop the whole baking dish into the oven.
The tomatoes will start to get juicy and burst while the fish cooks.
Serving Suggestions
This delicious fish recipe pairs well with a variety of side dishes. Here are some ideas:
- Rice pilaf
- Roasted asparagus
- Garlic green beans
- Steamed broccoli
- Roasted potatoes
- Lemon couscous
- Crusty bread for soaking up the roasted tomato juices
- Mixed green salad with red onion and vinaigrette
What is Red Snapper?
Red snapper is one of the most popular varieties of white fish found throughout the Gulf of Mexico and the Atlantic Ocean. It has a mild flavor and firm texture.
Snapper is also very versatile – it can be grilled, roasted, pan-seared, steamed and baked.
You’ll typically find red snapper fillets and whole snapper at the seafood counter of your local grocery store.
Variations
- Keep the Mediterranean vibes going by adding sliced olives or capers.
- Sprinkle Parmesan cheese over the top before baking for extra richness.
- Add thinly sliced red onion along with the tomatoes.
- Swap the pesto for another favorite herb mixture like chimichurri.
- Add a little bit of crushed red pepper flakes for heat.
Storage Instructions
Store leftover fish in an airtight container in the fridge for up to 3 days.
Reheat in a warm oven or the microwave.
Frequently Asked Questions
Snapper has a clean, mildly sweet flavor that’s not overly “fishy.” It has firm, flaky flesh that holds together beautifully after cooking while remaining tender and moist.
Because its flavor is so delicate, it pairs nicely with bright ingredients like pesto, tomatoes, fresh lemon, herbs and olive oil that add a lot of flavor without overpowering the fish.
Absolutely! Try sea bass, grouper, halibut or mahi-mahi. These fish have similar thickness and texture to snapper.
Yes. If you’re using red snapper fillets with the skin attached, it’s usually best to leave it on during cooking.
Place the skin side of the fillets down in the pan. The skin helps hold the delicate flesh together while baking and adds extra flavor. Once cooked, the fish easily separates from the skin if you prefer not to eat it.
Tips for the Best Baked Snapper
- Pat the fish dry with paper towels and before adding seasoning.
- Monitor the doneness of the fish with a meat thermometer. The exact cooking time depends on the thickness of your fillets. The ideal internal temperature for snapper is 145F degrees.
- Finish with chopped fresh basil immediately before serving.
- Serve with the caramelized lemons that roasted underneath the fish for amazing citrus flavor.
When you make this baked snapper recipe, I’d love to hear about it! Drop a rating or leave a comment below. Enjoy!
For more fish recipes, try these:
- Baked Flounder with Parmesan Panko Crust
- Honey Butter Old Bay Salmon
- Baja Fish Tacos with Chili Lime Crema
Baked Snapper with Pesto and Burst Tomatoes
Ingredients
- 4 6 oz. snapper fillets
- 2 lemons
- 1 1/2 cups cherry tomatoes
- 1/4 cup pesto sauce
Instructions
- Preheat oven to 400F degrees.
- Slice the lemons thinly. Arrange the lemon slices on the bottom of a 9×13 baking dish.
- Place the snapper fillets, skin side down, on top of the lemon slices. Brush the snapper with the pesto sauce. Arrange the cherry tomatoes around the fish.
- Bake for 30 minutes, or until the internal temperature of the fish reaches 145F degrees.
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