Baked Snapper With Cherry Tomatoes – Simple, Bright, and Flavorful

This is the kind of dinner that makes a weeknight feel special without any fuss. Snapper bakes quickly, stays tender, and pairs beautifully with sweet cherry tomatoes that burst into a light sauce. A splash of lemon, a few herbs, and good olive oil tie it all together.

You’ll have a restaurant-worthy meal in under 30 minutes, with minimal prep and cleanup. If you’re new to cooking fish at home, this is a gentle, forgiving place to start.

Why This Recipe Works

Snapper is a lean, mild fish that takes on flavor easily. It holds its shape in the oven, so you don’t have to worry about it falling apart.

Cherry tomatoes soften and release their juices as they roast, creating a built-in sauce that’s both sweet and savory. A quick bake at a moderate temperature keeps the fish moist and the tomatoes jammy but not mushy. The ingredient list is short, but every element pulls its weight for clean, bright flavor.

Ingredients

• 1 1/2 to 2 pounds snapper fillets (skin-on or skinless), patted dry
• 2 pints cherry tomatoes, halved (or whole if very small)
• 3 tablespoons extra-virgin olive oil, plus more for drizzling
• 3 garlic cloves, thinly sliced
• 1 lemon (zest and juice)
• 1/2 teaspoon red pepper flakes (optional, adjust to taste)
• 1 teaspoon dried oregano or 1 tablespoon fresh oregano leaves
• 2 tablespoons fresh parsley or basil, chopped
• Salt and freshly ground black pepper
• 2 tablespoons capers, rinsed and drained (optional)
• 1/4 cup dry white wine or low-sodium chicken broth (optional, for more sauce)
• Lemon wedges, for serving

Instructions

1. Preheat the oven: Set your oven to 400°F (200°C).

   Line a rimmed baking sheet or shallow baking dish with parchment for easier cleanup.

2. Prep the tomatoes: In the baking dish, toss cherry tomatoes with 2 tablespoons olive oil, sliced garlic, red pepper flakes, oregano, a pinch of salt, and a few grinds of pepper. If using capers and wine/broth, add them now. Spread the tomatoes in an even layer.
3. Start the tomatoes: Roast the tomatoes for 8–10 minutes, just until they begin to slump and release some juice.

   This head start builds a better sauce.

4. Season the fish: While the tomatoes roast, pat the snapper dry again. Rub with 1 tablespoon olive oil, lemon zest, and a light sprinkle of salt and pepper. Don’t over-salt if you added capers earlier.
5. Combine and bake: Remove the pan and gently nestle the snapper on top of the tomatoes, skin side up if your fillets have skin. Return to the oven and bake 8–12 minutes, depending on thickness.

   The fish is done when it flakes easily and turns opaque.
6. Finish with lemon and herbs: Squeeze the lemon juice over the fish, scatter the chopped parsley or basil, and drizzle a little more olive oil. Taste the pan juices and adjust seasoning as needed.
7. Serve: Spoon the roasted tomatoes and their juices over the fish. Add lemon wedges on the side.

   This pairs well with couscous, crusty bread, rice, or a simple green salad.

Keeping It Fresh

Fish is best fresh. Buy snapper the day you plan to cook it or within 24 hours. Look for fillets that are firm, moist, and smell like the ocean—not “fishy.” If you need to store it, put it in the coldest part of your fridge on a plate lined with paper towels and cover loosely.

Leftovers can be refrigerated for up to 2 days. Reheat gently at a low oven temperature or enjoy cold flaked over a salad.

The tomatoes rewarm nicely, but avoid microwaving on high to keep the fish tender.

Benefits of This Recipe

• Fast and low-effort: The oven does the work. You get a complete protein and a built-in sauce in one pan.
• Nutritious: Snapper is a lean source of protein. Cherry tomatoes bring vitamin C, antioxidants, and brightness without heavy fats.
• Flexible: Works with other white fish like cod, halibut, sea bass, or tilapia.

  You can adjust herbs, spice, and acidity to your taste.

• Weeknight-friendly: Minimal prep and quick cook time make it easy to pull off after work.
• Scales up easily: Hosting? Add more fillets and tomatoes on a larger sheet pan.

Common Mistakes to Avoid

• Overcooking the fish: Snapper cooks quickly. Start checking at 8 minutes and remove as soon as it flakes.
• Skipping the tomato head start: If you add the fish too soon, the tomatoes may not release enough juice and the sauce will be thin.
• Under-seasoning: Salt the tomatoes and the fish lightly and separately.

  Layered seasoning gives better flavor.

• Too high heat: Very high oven temperatures can dry the fish before the tomatoes soften. Stick close to 400°F (200°C).
• Not drying the fillets: Moisture on the surface steams the fish instead of roasting it. Pat dry twice.

Variations You Can Try

• Mediterranean style: Add olives, extra capers, and a sprinkle of crumbled feta at the end.

  Use oregano and parsley.

• Herb-forward: Swap oregano for thyme and dill. Finish with lots of chopped dill and lemon zest for a fresh, bright twist.
• Spicy kick: Use more red pepper flakes or a sliced fresh chili. Drizzle with chili oil before serving.
• Garlic-lemon butter: Replace some olive oil with 2 tablespoons melted butter and add a bit of garlic powder for richness.
• Sheet-pan dinner: Add asparagus or thinly sliced zucchini around the tomatoes for a one-pan meal.

  Toss veggies with oil and salt first.

• Breadcrumb crunch: Mix panko with olive oil, lemon zest, and parsley. Sprinkle lightly on the fish before baking for a delicate crust.

FAQ

How do I know when snapper is done?

The flesh turns opaque and flakes easily with a fork. Internal temperature should reach about 135–140°F (57–60°C).

Start checking at 8 minutes and pull it as soon as it flakes.

Can I use frozen snapper?

Yes. Thaw overnight in the fridge and pat dry thoroughly. Excess moisture can dilute the sauce and hinder browning, so dry the fillets well before seasoning.

What if I don’t have cherry tomatoes?

Grape tomatoes work too. You can also use chopped Roma or vine tomatoes, but remove excess seeds and bake a few extra minutes to concentrate the juices.

Do I need to remove the skin?

No.

Skin-on fillets can be baked as is; the skin helps the fish stay moist. It won’t get crispy in the oven, but it peels off easily after cooking if you prefer not to eat it.

What can I serve with this?

Try couscous, rice, or orzo to catch the tomato juices. A green salad, sautéed greens, or roasted potatoes also work well.

Keep sides simple to let the fish shine.

Can I make this without wine?

Absolutely. Use a splash of low-sodium chicken broth or water, or skip the liquid altogether. The tomatoes will still create a flavorful sauce.

Is snapper sustainable?

It depends on the source. Check local guidance and look for responsibly sourced or certified options.

If snapper isn’t available, choose a sustainable white fish like Pacific cod or U.S. farmed barramundi.

How spicy is it with red pepper flakes?

It’s gently spicy at 1/2 teaspoon. Adjust to your heat preference, or omit for a completely mild dish.

Wrapping Up

Baked Snapper with Cherry Tomatoes is proof that simple can still be satisfying. With a handful of ingredients and one pan, you get tender fish, a bright sauce, and a dinner that feels fresh and light.

Keep the method the same, then swap herbs or add briny extras to suit your style. Once you make it, you’ll have a new go-to for busy nights and effortless entertaining alike.