Mediterranean Snapper Bake

    50 mins

    Fish baked in a sauce of tomatoes, onions, capers and black olives.

    192 people made this

    Serves: 4 

    • 2 tablespoons olive oil
    • 1/2 small onion, peeled and diced
    • 2 cloves garlic, crushed
    • 1,400g can whole peeled tomatoes, drained and chopped
    • 2 tablespoons capers, chopped
    • 100g black olives, pitted and chopped
    • 1/4 teaspoon dried red crushed chillies or flakes
    • small handful chopped fresh parsley
    • 4 red snapper fillets (about 600-700g)
    • 1 tablespoon fresh lemon juice

    Prep:25min  ›  Cook:25min  ›  Ready in:50min 

    1. Preheat oven to 200 C.
    2. In a medium frying pan, heat olive oil, add onion, stir and cook until tender, about 5 minutes. Add garlic, and cook for 1 minute. Stir in tomatoes, capers, black olives, chillies and parsley.
    3. Bring to the boil, and simmer for 10 minutes.
    4. Spread a couple spoonfuls of the sauce in the bottom of an 18-20cmx28cm baking dish, and arrange fillets in a single layer in the dish. Drizzle over lemon juice then pour over the remaining sauce.
    5. Bake in preheated oven for 15 to 30 minutes, depending on the thickness of your fillets. Baste once with the sauce while baking. Fish is done when it flakes easily with a fork.

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    Reviews and ratings
    Global ratings:

    Reviews in English (141)


    Let me preface my review by saying that i don't eat meat so i didn't actually taste the finished dish. But the sauce was amazing after it simmered. Everyone that ate it though agreed that it was restaurant quality. I made one or two changes. After sauteing the onions and garlic i deglazed with about a half a cup of white whine. I also used the entire can of tomatoes and their liquid. And a extra teaspoon of capers and a pinch more chili flakes. It was ferociously devoured, so FIVE stars.  -  02 Jun 2004  (Review from Allrecipes US | Canada)


    This recipe has a fatal flaw. Minimal liquid. There are 2 items that are drained, but the liquid is not reserved. There is a mention of simmer, but no liquid. Baking without liquid is results in dry fish.  -  06 Mar 2006  (Review from Allrecipes US | Canada)


    This was phenomenal! Light and flavorful.  -  10 Dec 2001  (Review from Allrecipes US | Canada)