Recipe

Red Snapper Recipe

A rustic, homestyle red snapper dinner with blistered tomatoes, briny olives, and a lemony pan sauce that tastes like you tried way harder than you did.

By Matt Campbell

•

4.8

A cast iron skillet holding seared red snapper fillets in a rustic tomato and olive pan sauce with lemon wedges and parsley on a wooden table

Jump to Recipe

Red snapper is one of those fish that can feel “restaurant-only,” but it is actually perfect for real-life home cooking. It is mild, a little sweet, and it cooks fast, which means weeknight-friendly. The trick is treating it like you would a great chicken cutlet: dry it well, season it like you mean it, then give it a hot pan so the edges go crisp.

This rustic, homestyle version leans into pantry staples. Cherry tomatoes get blistered until jammy, garlic turns fragrant, olives bring that salty pop, and a quick splash of broth plus lemon makes a bright pan sauce that practically begs for bread. No fussy steps, no rare ingredients, and yes, you should taste as you go. That is not cheating, that is cooking.

A close-up photo of a red snapper fillet being seasoned with salt and pepper on a cutting board next to cherry tomatoes and olives

Why It Works

Crisp skin and tender fish: A quick sear gives you that golden edge while keeping the snapper juicy.
Big flavor from simple ingredients: Tomatoes, olives, garlic, and lemon build a sauce that tastes bright, briny, and cozy at the same time.
One pan, low drama: Everything happens in the same skillet, so cleanup stays reasonable.
Flexible and forgiving: Swap herbs, adjust heat, or use what you have without losing the point of the dish.

Pairs Well With

Creamy Parmesan Polenta
Crusty Bread for Dipping
Lemon Roasted Asparagus
Arugula Salad with Lemon Vinaigrette

Storage Tips

Fish leftovers can be great, as long as you treat them gently.

Refrigerator

Cool leftovers within 2 hours, then store snapper and sauce together in an airtight container.
Eat within 2 days for best texture and flavor.

Reheating

Stovetop (best): Warm the sauce in a small skillet over low heat. Add the fish and cover for 2 to 4 minutes, just until heated through.
Microwave (okay): Use 50 percent power in short bursts. Fish goes from perfect to dry in about 30 seconds, so stay alert.

Freezing

I do not love freezing cooked snapper because the texture can turn flaky in a sad way. If you must, freeze up to 1 month and reheat gently in sauce.

Leftover move: Flake cold snapper into a salad or tuck it into a warm pita with the tomato olive sauce and a little yogurt.

Common Questions

Can I use frozen red snapper?

Yes. Thaw it overnight in the fridge, then pat it very dry before seasoning. Extra moisture is the enemy of crisp edges.

What if my snapper does not have skin on?

No problem. You will still get great browning. Just sear it a touch less time, since skinless fillets can overcook faster.

How do I know when the fish is done?

It should flake easily and look opaque, but still juicy. If you like numbers, you have two good options: pull it at 135°F to 140°F for a juicy, restaurant-style finish (it will carry over as it rests), or cook to 145°F if you want to follow the more conservative food-safety guideline for finfish.

Either way, use the look-and-feel check too: opaque at the edges, and it flakes with gentle pressure.

Are olives mandatory?

They are the salty backbone here, but you can swap in capers, chopped artichoke hearts, or even a pinch of extra salt plus a splash of pickle brine if you are improvising.

Can I make the sauce ahead?

Yes. Make the tomato olive sauce up to 2 days ahead, refrigerate, then rewarm and cook the fish fresh right before serving.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

12-inch skillet, preferably cast iron or stainless steel
Fish spatula or thin flexible spatula
Cutting board and sharp knife
Measuring spoons
Paper towels for drying the fish
Instant-read thermometer (optional but helpful)

I started cooking fish more seriously when I realized most “I do not like fish” takes are really “I do not like overcooked fish.” This dish is my go-to for proving the point. It is rustic, a little briny, and it makes the kitchen smell like something good is happening, even if you are still in sweatpants. The tomato olive pan sauce is the kind of move that makes you feel like you have a secret, and honestly, the secret is just letting tomatoes cook until they get jammy and tasting the sauce until it makes you pause mid-bite.

Red Snapper Recipe

(4.8 Reviews)

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Servings 4

Ingredients

For the snapper

4 red snapper fillets (about 5 to 6 ounces each), skin on if possible (about 3/4 to 1 inch thick is ideal)
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon freshly ground black pepper
1 teaspoon smoked paprika (optional, but great)
2 tablespoons olive oil

For the rustic tomato olive pan sauce

1 tablespoon olive oil (use the same skillet, add only if the pan looks dry)
1 small shallot, thinly sliced
3 garlic cloves, thinly sliced
2 cups cherry tomatoes
1/2 teaspoon dried oregano
1/4 teaspoon red pepper flakes (optional)
1/2 cup low-sodium chicken broth or vegetable broth
1/3 cup pitted Kalamata olives, halved
1 tablespoon capers, drained (optional)
1 tablespoon unsalted butter (optional, for a silky finish and still totally optional if you want it lighter)
1 lemon (zest and 2 tablespoons juice), plus wedges for serving
2 tablespoons chopped parsley or basil

Tip: If your tomatoes are not super sweet, add 1/2 teaspoon honey or a tiny pinch of sugar to round out the sauce.

Sauce note: You will end up with roughly 1 1/2 to 2 cups of sauce, which is plenty for 4 fillets and something cozy to catch it.

Instructions

Dry and season the fish. Pat the snapper very dry with paper towels. Season both sides with salt, pepper, and smoked paprika if using. If the fillets have skin, focus most of the salt on the flesh side.
Sear for crisp edges. Heat a large skillet over medium-high heat for 2 minutes. Add 2 tablespoons olive oil. When the oil shimmers, place the snapper in skin-side down (if skin-on). Press lightly with a spatula for 10 seconds so the skin makes full contact, then do not move it while it sears. Cook 3 to 5 minutes for 3/4 to 1 inch thick fillets, or longer for thicker pieces, until the skin is crisp and the fish releases easily.
Flip and finish. Flip and cook 1 to 2 minutes more until the fish is just cooked through. Transfer to a plate. Cues: the edges should look opaque, and it should flake with gentle pressure. If you are using a thermometer, pull it around 135°F to 140°F for juicy fish (carryover will finish the job), or cook to 145°F if you prefer the more conservative guideline.
Build the sauce base. Lower heat to medium. If the skillet looks dry, add 1 tablespoon olive oil. Add shallot and cook 1 minute, scraping up any browned bits. Add garlic and cook 30 seconds, just until fragrant.
Blister the tomatoes. Add cherry tomatoes, oregano, and red pepper flakes. Cook 4 to 6 minutes, stirring occasionally, until tomatoes burst and get glossy and jammy.
Deglaze and simmer. Add broth and simmer 2 to 3 minutes to slightly reduce. Stir in olives and capers if using.
Finish bright. Turn heat to low. Stir in butter if using, plus lemon zest and lemon juice. Taste and adjust with salt, pepper, and more lemon if you want it brighter.
Keep the skin crisp. To protect that crisp skin, either nestle the fish back into the pan skin-side up and spoon sauce around the fillets, or plate the fish and ladle sauce underneath and around it. Warm 30 to 60 seconds.
Serve. Sprinkle with parsley or basil. Serve with lemon wedges and something cozy to catch the sauce, like polenta, rice, roasted potatoes, or good bread.

A real photo of red snapper fillets nestled in a skillet with blistered cherry tomatoes and olives as sauce is spooned around the fish

Nutrition information is estimated.

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