This Sheet Pan Mediterranean Snapper from Alexis Joseph, MS, RD, LD of Hummusapien is tangy and bright, full of citrus goodness, seasonal veggies, and the yummiest za’atar yogurt marinade to keep the fish super tender. The ease and flavor of this one pan wonder means you can make it on repeat all year long! If you can’t find snapper, feel free to use barramundi, mahi mahi, or trout instead.
| 1 cup 2% Greek yogurt | |
| 2 Tbsp. lemon juice | |
| 1 garlic clove, minced | |
| 1 Tbsp. za'atar | |
| Kosher salt and freshly ground black pepper | |
| 4, 4-6 oz. red snapper fillets (or mahi mahi, barramundi, trout, etc.) | |
| 1/4 red onion, thinly sliced into rounds | |
| 1 cup halved cherry tomatoes | |
| 1 cup diced zucchini | |
| 1 large lemon, thinly sliced | |
| 2 Tbsp. capers | |
| 2 Tbsp. extra virgin olive oil |
Recipe developed by Alexis Joseph, MS, LD, RD
| 1. | Preheat oven to 425 degrees Fahrenheit and spray a large sheet pan with cooking spray. |
| 2. | In a small bowl, stir together yogurt, lemon juice, garlic, za'atar, and 1/2 tsp. salt. Set aside. |
| 3. | Pat fish dry with a paper towel. Place on sheet pan and season with salt and pepper. Top each fillet liberally with yogurt sauce. You can use leftovers for serving. |
| 4. | Arrange red onion, tomatoes, zucchini, lemon, and capers on sheet pan, evenly covering fish and surrounding space. Drizzle with olive oil. Season with a pinch of salt, pepper, and za'atar. Bake for 20 minutes, or until snapper is cooked through. Serve over brown rice with a big green salad! |
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