Snapper with Tomato-Caper Topping

Snapper with Tomato-Caper Topping Recipe
Photo: Oxmoor House
Halibut, sea bass, redfish, or pompano will also work well in this recipe.


4 servings (serving size: 1 fillet and 1/4 cup topping)

Recipe from

Oxmoor House

Recipe Time

Prep: 4 Minutes
Cook: 15 Minutes

Nutritional Information

Calories 215
Caloriesfromfat 21 %
Fat 4.9 g
Satfat 0.9 g
Monofat 2.1 g
Polyfat 1.1 g
Protein 36.1 g
Carbohydrate 5.8 g
Fiber 1.7 g
Cholesterol 63 mg
Iron 1.4 mg
Sodium 391 mg
Calcium 85 mg


2 cups halved grape tomatoes
2 tablespoons capers, drained
2 tablespoons fresh lemon juice (about 1 lemon)
2 teaspoons olive oil
1 1/2 teaspoons dried or 1 tablespoon chopped fresh basil
1/4 teaspoon salt
1/8 teaspoon crushed red pepper (optional)
4 (6-ounce) snapper or grouper fillets (about 3/4 inch thick)
Cooking spray
1 teaspoon paprika
2 tablespoons chopped fresh parsley
1 lemon, cut into 4 wedges


Preheat oven to 450º.

Combine first 6 ingredients and crushed red pepper, if desired; set aside.

Place snapper on a broiler pan lined with aluminum foil; coat foil with cooking spray. Sprinkle snapper with paprika; coat with cooking spray. Bake at 450º for 10 minutes.

Top snapper with tomato mixture; bake 5 minutes or until fish flakes easily when tested with a fork. Sprinkle with parsley, and serve with lemon wedges.

Cooking Light Superfast Suppers,

Oxmoor House

January 2003
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