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Snapper with Tomato and Capers

This Mediterranean take on snapper is irresistible and simple to prepare.

Cooking/Prep Time: 30 minutes
Serves 4

Fish, Entree

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  • 4 (6 to 8 oz.) snapper fillets, skin-on, scales removed and scored
  • 1 tsp. salt
  • 1/2 tsp. ground black pepper
  • 4 1/2 tsp. olive oil
  • 2 cups arugula
  • 2 Tbsp. white wine
  • Zest and juice of 1 lemon
  • 1 pint grape tomatoes, halved
  • 2 Tbsp. capers
  • 2 tsp. chopped fresh parsley


1.) Season snapper fillets with salt and pepper.

2.) In a large skillet over medium-high heat, add olive oil. Once oil begins to smoke, add snapper, skin-side down, and cook until skin is crisp, about 3 minutes. Flip fillets, and cook until fillets flake easily when tested with a fork, about 2 minutes more. Transfer fillets to a plate with arugula.

3.) In the same skillet, add wine and lemon zest and juice, and bring to a boil. Add tomatoes. Using the back of a spoon, lightly mash the tomatoes. When liquid has reduced by half, add capers and chopped parsley. Pour over snapper, and serve immediately.