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Sheet Pan Mediterranean Snapper Recipe

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An easy and impressive meal, this healthy Sheet Pan Mediterranean Snapper with bright veggies and citrus will become your new favorite dish!


Units Scale

For the topping:

  • 1 cup 2% Greek yogurt
  • 2 tbsp lemon juice
  • 1 garlic clove, minced
  • 1 tbsp za'atar
  • 1/2 tsp salt

For the fish:

  • 4 (4-6oz) wild-caught red snapper fillets (or mahi mahi, baramuni, trout)
  • 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
  • Kosher salt and freshly ground black pepper


  1. Preheat oven to 425F and spray a large sheet pan with cooking spray.
  2. In a small bowl, stir together topping ingredients. Set aside.
  3. 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.
  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.
  5. Bake for 20 minutes, or until snapper is cooked through. Serve over brown rice with a big green salad!