Sheet Pan Mediterranean Snapper
This nutritious Sheet Pan Mediterranean Snapper with vibrant greens and citrus will quickly become your new favorite dish! It's a simple yet stunning dinner!
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!