Roasted Red Snapper | With Figs, Tomatoes, Onions and Goat Cheese

Roasted Red Snapper | With Figs, Tomatoes, Onions and Goat Cheese

This is a very scrumptious recipe that is easy to make. And it is great for any holiday dinner menu or quite frankly any day you want to eat fine dining food!

5 from 1 vote

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Course: Dinner, Entree, Healthy, Lunch, Main Course

Cuisine: American, Fish, Healthy, Italian, Mediterranean

Keyword: Best fish marinade, fig recipes, Fish Marinade, Fish seasonings, Gluten Free Recipes, Healthy Recipes, Holiday recipes, How to bake red snapper, How to cook red snapper, Low carbs recipes, Red Snapper Recipes, Vinaigrette

Prep Time: 15

Cook Time: 20

Marinade Time:: 20

Total Time: 55

Servings: People

Calories: 620kcal

Author: Yasmin Jackson

Equipment

1/2 Sheet pan lined with parchment paper

Ingredients

2 pounds red snapper fillets about 3 pieces. I used wild red snapper
4 tablespoons vinaigrette marinade (recipe link in notes section below)

Spices for Seasoning the snapper: (Mix the spices together in small bowl)

1 teaspoon sea salt or kosher (adjust for your diet)
1/2 teaspoon freshly ground black pepper
1/2 teaspoon sweet paprika

For the Vegetables and Fruits:

6 ripened figs I used Brown Turkey Figs. Cut off the stem tips and cut each fig in half.
6 Campari tomatoes cut in halves (can sub small plum or vine ripen tomatoes)
1 lemon halved and sliced into 4 to 5 slices each
3/4 large red onion peeled and sliced thin (can use 1 whole medium red onion or sweet vidalia onion)
1/2 teaspoon fresh oregano leaves finely chopped
a pinch of sea salt
2 tablespoons vinaigrette /marinade (recipe in link below - same recipe that marinated the fish)
2 tablespoons seasoned Italian bread crumbs (to make it gluten free you can skip this ingredient)
4 ounces plain goat cheese

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Instructions

Let's season the snapper fillet:

Rinse and dry the fillet.
Note: OPTIONAL - can soak fish in cold lemon water for 15 minutes. I usually Squeeze 1 lemon juiced into the water. Don't squeeze the lemon directly on the fish and cold tap water is perfectly fine.
Place them on a 1/2 sheet pan lined with parchment paper.
Sprinkle the spice mix all over the fish. Pat/rub the seasoning to adhere to the fish.
Drizzle/Pour 3 tablespoons of the vinaigrette onto the flesh side of the fillets. Gently rub or pat the vinaigrette onto the fish. Flip the fish over and drizzle the remaining 1 tablespoon vinaigrette onto the fish. Pat/rub.
Set the fish aside for 15 to 30 minutes.
Note: I usually let the marinated fish sit for 20 minutes but no more than 30 minutes.

Preheat the oven 400F Degrees:

While the snapper is being marinated, let's season the vegetables and figs.

In a medium bowl, add the onions, tomatoes and figs.
Sprinkle in the oregano and season with a pinch of salt.
Drizzle in the 2 tablespoons vinaigrette. Mix gently with hands to coat.

Let's prepare for the roasting:

Flip the fish flesh side up on the sheetpan.
Place some of of the onion slices underneath each piece of fish.
Spread the figs and tomatoes in-between and around the fish, keeping the figs and tomatoes cut-side up. Also add in any remaining onion slices and tuck the lemon slices around the fish.
Sprinkle the bread crumbs on top of the fillets.
Note: To make it gluten-free skip this step.
Use your fingers to break up the goat cheese into small chunks. Top the figs and tomatoes with pieces of the goat cheese. Sprinkle any remaining cheese chunks ontop of the fish.
Roast the fish, veggies and figs in the preheated oven for 20 minutes.
20 minutes later, remove the pan. The fish will be cooked, flakey and moist.
Transfer to a serving platter or individual plates. Serve and Enjoy!

Notes

Nutritional information is based on recommended serving size and will vary based on servings.

Recipe for Lemon Vinaigrette | Marinade.

Nutrition