Sheet Pan Mediterranean Snapper
Ingredients
The topping
-
1
cup
2% Greek yogurt
-
2
tbsp
lemon juice
-
1
clove
garlic, minced
-
1
tbsp
za'atar
-
½
tsp
salt
The fish and vegetables
-
4
(4-6oz)
wild-caught red snapper fillets
-
¼
medium
red onion, thinly sliced
-
1
cup
halved cherry tomatoes
-
1
cup
diced zucchini
-
1
large
lemon, thinly sliced
-
2
tbsp
capers
-
2
tbsp
extra virgin olive oil
-
to taste
Kosher salt
-
to taste
freshly ground black pepper
Instructions
- Preheat the oven to 425°F and prepare a large sheet pan with cooking spray.
- In a small bowl, mix the topping ingredients and set aside.
- Pat the fish dry and place it on the sheet pan, seasoning with salt and pepper. Generously top each fillet with the yogurt sauce.
- Arrange the red onion, tomatoes, zucchini, lemon, and capers around the fish on the sheet pan. Drizzle with olive oil and season with salt, pepper, and za'atar.
- Bake for 20 minutes or until the fish is cooked through. Serve with brown rice and a green salad.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
10g
Total carbohydrates
15g
Total protein
25g
Sodium
300mg
Cholesterol
50mg
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