Lemon Provencal Baked Snapper

Lemon Provencal Baked Snapper Photo: Quentin Bacon; Stylist: Sarah Cave


  • 1/2 small thinly sliced fennel bulb, divided
  • 1/2 small thinly sliced red onion, divided
  • 4 (6-ounce) red snapper or tuna fillets
  • 8 slices fresh lemon
  • 1/2 cup olive-caper simmer sauce
  • 8 fresh tarragon or thyme sprigs
  • 2 cups cooked couscous


1. Preheat oven to 400°. Place 4 (12- x 7-inch) rectangular pieces of parchment paper on a baking sheet.

2. Divide half of fennel and red onion evenly among parchment pieces. Top fennel and red onion with fish, remaining fennel and red onion, 2 lemon slices, 2 tablespoons sauce, and 2 tarragon sprigs; fold up, and crimp parchment paper to form a tight pouch.

3. Bake fish, in middle of oven, until cooked through (about 15 minutes). Place parchment packets on serving plates; open carefully to release steam. Serve fish alongside the couscous.

  • Prep Time:
  • Total Time:

  • Create succulent snapper in just 25 minutes for a super simple entrée. Don''t leave off the lemon!
  • Yield: Makes 4 servings (serving size: 1 fillet and 1/2 cup couscous)

Nutritional Information

Calories per serving: 284
Fat per serving: 3g
Saturated fat per serving: 1g
Monounsaturated fat per serving: 0.0g
Polyunsaturated fat per serving: 1g
Protein per serving: 38g
Carbohydrate per serving: 25g
Fiber per serving: 3g
Cholesterol per serving: 60mg
Iron per serving: 1mg
Sodium per serving: 153mg
Calcium per serving: 110mg

Good to Know

Snapper and tuna are both strong sources of protein and B vitamins. And fennel, a natural digestive agent, helps stop belly bloat.


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