This nutritious Sheet Pan Mediterranean Snapper entrée with vibrant vegetables and citrus will quickly become your new favorite food! It’s a simple yet spectacular recipe!
Oh my guacamole! I think I could cry because this Sheet Pan Snapper is so incredibly simple and popular.
Naturally, when I say crowd, I mean Jeff and me. I was a first-time cook of snapper. Not even once. Never. Zero. However, the wild snapper drew my attention when I spotted it in the fish department.
I was hoping for something unique, something fit for a restaurant. I also wanted a gorgeous sheet pan dish that didn’t need to marinate or be prepared in several bowls. The trick is to make it simple and quick. similar to my Mexican Vegetable Sheet Pan Dinner!
I fell in love when I came across a previous Blue Apron dish that called for topping fish with yogurt. I love how bright and refreshing the combination of tart Greek yogurt, fresh lemon (I’d suggest buying organic since you could find up eating the peel), and spices is—it takes me back to Israel.
Heart eyes all around! It also keeps the fish incredibly moist.
Read Also: Orange, Pineapple, and Carrot Juice
The lesson here is to not let a fish you’ve never used intimidate you. That’s the exciting bit!
Meals like these (especially easy sheet pan meals!) are what spark inspiration, creativity, and joy in the kitchen when you feel like you’re stuck in a rut and bored with everything.
That being said, speak with your fishmonger if you can’t find fresh snapper at the store and feel free to choose any robust, tasty white fish, such as mahi mahi, barramundi, or trout. I am aware that Costco offers fantastically priced frozen wild Pacific mahi mahi fillets.
Here, I used zucchini and tomatoes, which went very well with the snapper. However, you could use summer squash, mushrooms, broccoli, or asparagus, or anything else you have on hand. They would all be amazing. Olives would look lovely here as well, if you have any.
I paired this Mediterranean Snapper meal on a sheet pan with a large green salad dressed with balsamic dressing and Indian brown basmati rice from ALDI. It was eager for the next day’s leftovers!
This is now my go-to when it comes to sheet pans. They are produced by a family-run company here in the United States and are of excellent quality. In order to consistently make flawless Chocolate Zucchini Muffins, I also own their muffin tin.
You’ve already seen za’atar in my salad, the Israeli Power Salad. We’ve been putting it in salad dressings and on toast with avocado or hummus for years, both at home and at Alchemy.
I fell in love with this amazing combination of hyssop, sumac, and sesame seeds again after visiting Israel.
It tastes amazing sprinkled over roasted vegetables, romaine salad dressed with lemon, avocado toast with greens, and more.
Sheet Pan Mediterranean Snapper
Ingredients
- One cup of 2% Greek yogurt
- Two tablespoons of lemon juice
- one minced clove of garlic
- One tablespoon of Za'atar
- Half a teaspoon of salt
Regarding the fish:
- Four (4-6 oz) fillets of wild red snapper (also known as mahi mahi, baramuni, or trout)
- 1/4 red onion, cut thinly into rounds
- 1 cup of cherry tomatoes, cut in half
- One cup of chopped zucchini
- One large lemon, cut thinly
- Two tablespoons of capers
- Two tablespoons extra virgin olive oil
- Freshly ground black pepper and kosher salt
Instructions
- Set an oven thermometer to 425°F and coat a sizable baking sheet with cooking spray.
- Combine all of the topping ingredients in a small bowl. Put aside.
- Utilizing a paper towel, pat dry fish. Transfer to a sheet pan and add salt and pepper to taste. Drizzle a generous amount of yogurt sauce over each filling. Remaining food can be used for serving.
- Arrange the red onion, tomatoes, zucchini, lemon, and capers in a way that covers the fish and its surroundings equally on a sheet pan. Pour some olive oil over it. Add a dash of za'atar, pepper, and salt for seasoning.
- Bake the snapper for 20 minutes, or until it is done. Serve with a large green salad and over brown rice!
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