Snapper with Tomato-Caper Topping

Snapper with Tomato-Caper Topping Photo: Oxmoor House


  • 2 cups halved grape tomatoes
  • 2 tablespoons capers, drained
  • 2 tablespoons fresh lemon juice (about 1 lemon)
  • 2 teaspoons olive oil
  • 1 1/2 teaspoons dried or 1 tablespoon chopped fresh basil
  • 1/4 teaspoon salt
  • 1/8 teaspoon crushed red pepper (optional)
  • 4 (6-ounce) snapper or grouper fillets (about 3/4 inch thick)
  • Cooking spray
  • 1 teaspoon paprika
  • 2 tablespoons chopped fresh parsley
  • 1 lemon, cut into 4 wedges


Preheat oven to 450º.

Combine first 6 ingredients and crushed red pepper, if desired; set aside.

Place snapper on a broiler pan lined with aluminum foil; coat foil with cooking spray. Sprinkle snapper with paprika; coat with cooking spray. Bake at 450º for 10 minutes.

Top snapper with tomato mixture; bake 5 minutes or until fish flakes easily when tested with a fork. Sprinkle with parsley, and serve with lemon wedges.

  • Prep Time:
  • Cook Time:

  • Halibut, sea bass, redfish, or pompano will also work well in this recipe.
  • Yield: 4 servings (serving size: 1 fillet and 1/4 cup topping)

Nutritional Information

Calories per serving: 215
Caloriesfromfat per serving: 21%
Fat per serving: 4.9g
Saturated fat per serving: 0.9g
Monounsaturated fat per serving: 2.1g
Polyunsaturated fat per serving: 1.1g
Protein per serving: 36.1g
Carbohydrate per serving: 5.8g
Fiber per serving: 1.7g
Cholesterol per serving: 63mg
Iron per serving: 1.4mg
Sodium per serving: 391mg
Calcium per serving: 85mg
Cooking Light Superfast Suppers