Baked Red Snapper With Citrus - Tomato Topping

Name: Baked Red Snapper With Citrus - Tomato Topping
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 14 ounces red snapper fillets; 2 tablespoons olive oil; 1/2 cup drained canned diced tomatoes with green chilies; 1/2 cup diced tomato (Italian or Roma); 1 large tangerine, peeled, seeded and sections cut into 1/2 inch pieces; 1/3 cup green onion, chopped; 2 tablespoons cilantro, chopped; 1 tablespoon salt; 1 teaspoon pepper; fish herbs (optional); almonds, as garnish (optional)

Servings: persons

14 ounces red snapper fillets
2 tablespoons olive oil
1/2 cup drained canned diced tomatoes with green chilies
1/2 cup diced tomato (Italian or Roma)
1 large tangerine, peeled, seeded and sections cut into 1/2 inch pieces
1/3 cup green onion, chopped
2 tablespoons cilantro, chopped
1 tablespoon salt
1 teaspoon pepper
fish herbs (optional)
almonds, as garnish (optional)

1
Preheat oven to 475 degrees.
2
Coat the Red Snapper on both sides with some of the olive oil and sprinkle with salt and pepper.
3
Place the fish in a 9-inch glass pie dish.
4
Mix remaining oil, tomatoes w/green chilies, tangerine pieces, green onions and cilantro in a small bowl.
5
Season topping to taste with salt and pepper, and fish herbs.
6
Spoon the topping over the Red Snapper.
7
Bake until Snapper is just opaque in center, about 15-20 minutes.
8
Can be cooked through if preferred.
9
Sprinkle almonds on top of each serving.

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 14 ounces red snapper fillets, 2 tablespoons olive oil, 1/2 cup drained canned diced tomatoes with green chilies, 1/2 cup diced tomato (Italian or Roma), and more.

Yes, Baked Red Snapper With Citrus - Tomato Topping falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!