An easy and impressive meal, this healthy Sheet Pan Mediterranean Snapper with bright veggies and citrus will become your new favorite dish!
Holy guacamole! This Sheet Pan Snapper is so darn easy and crowd-pleasin’ I feel like I may just weep.
By crowd, I of course mean me and Jeff. I had never cooked snapper before. Not once. Never. Nilch. But when I saw wild snapper in the fish section, it was calling to me. I wanted something different, something restaurant-worthy. I also wanted a beautiful sheet pan meal that didn’t require multiple bowls nor marinading. Easy and quick, that’s the trick. Like my Sheet Pan Mexican Veggie Dinner! I discovered topping fish with yogurt in a previous Blue Apron recipe and I fell in love. The combination of tangy Greek yogurt, fresh lemon (I’d recommend buying organic since you’re potentially eating the peel), and spices is so bright and refreshing and reminds me of Israel. All the heart eyes! It keeps the fish super moist, too.
Moral of the story, don’t be intimidated by a fish you’ve never used before. That’s the cool part! If you feel like you’re in a food rut and sick of everything, meals like this (especially simple sheet pan ones!) are what bring inspiration, creativity, and joy back to the kitchen. That said, if you don’t see fresh snapper at the store, talk to your fishmonger and feel free to snap out another hearty, flavorful white fish like mahi mahi, barramundi, or trout. I know Costco sells frozen wild Pacific mahi mahi fillets for an excellent price. I used zucchini and tomatoes here which paired wonderfully with the snapper, but feel free to use whatever you have on hand—summer squash, mushrooms, broccoli, asparagus. They’d all be lovely. If you have olives, those would also be beautiful here.
I served this Sheet Pan Mediterranean Snapper with Aldi’s Indian brown basmati rice and a big green salad with balsamic dressing. It couldn’t wait for leftovers the next day! Now when it comes to sheet pans, this is my go-to. They’re high quality and made right here in the USA by a family-owned business. I also have their muffin tin so I can have perfect Chocolate Zucchini Muffins every time.
You’ve seen za’atar before in my Israeli Power Salad. We’ve been using it for years both at home and at Alchemy on toast with hummus or avocado and in salad dressings. Visiting Israel totally reunited my love affair with this magnificent blend of hyssop, sumac, and sesame seeds. It’s incredible sprinkled on top of avocado toast with a squeeze of lemon and greens, roasted veggies, romaine salad with lemon dressing, and more. If you have a Mediterranean Market in you’re area, I’d highly recommend taking a visit and stocking up on za’atar and sumac, tahini, and the like. You can also snag it on online!
This Sheet Pan Mediterranean Snapper is gonna change your dinner game, guaranteed. You’re about to be chef-status, friend. Go get ’em!
- 1 cup 2% Greek yogurt
- 2 tbsp lemon juice
- 1 garlic clove, minced
- 1 tbsp za'atar
- ½ tsp salt
- 4 (4-6oz) wild-caught red snapper fillets (or mahi mahi, baramuni, trout)
- ¼ 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
- Kosher salt and freshly ground black pepper
- Preheat oven to 425F and spray a large sheet pan with cooking spray.
- In a small bowl, stir together topping ingredients. Set aside.
- Pat fish dry with a paper towel. Place on sheet pan and season with salt and pepper. Top each filler liberally with yogurt sauce. You can use leftovers for serving.
- 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!