Mexican Baked Red Snapper

Mexican Baked Red Snapper


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About this recipe: Red snapper fillets are baked with a sauce made from onion, garlic, green peppers, cinnamon, lime juice, green olives, chillies and tomatoes. It's a light, yet highly satisfying fish dish.


Serves: 8 

  • 4 tablespoons olive oil
  • 1 small green pepper, chopped
  • 1 onion, chopped
  • 3 cloves garlic, finely chopped
  • 1/4 teaspoon ground white pepper
  • 1 teaspoon ground cinnamon
  • 1 lime, juiced
  • 110g pimento-stuffed green olives, sliced
  • 4 tablespoons tinned diced green chillies, drained
  • 3 large tomatoes, seeded and coarsely chopped
  • 4 (225g) fillets red snapper
  • 1 tablespoon capers, rinsed and drained

Prep:15min  ›  Cook:35min  ›  Ready in:50min 

  1. Heat oil in a large frying pan over medium-high heat. Add green pepper, onion and garlic and cook until pepper is soft, about 5 minutes. Mix in the white pepper, cinnamon, lime juice, olives and chillies; cook for 2 more minutes, to blend the flavours. Stir in the tomatoes and cook until thickened, about 10 minutes.
  2. Preheat the oven to 180 C / Gas 4. Place the snapper fillets into a lightly greased 23x33cm or similar sized baking dish. Pour the sauce over the fillets and bake for 10 to 15 minutes in the preheated oven or until fish flakes easily with a fork. Stir in the capers just before serving.


Tinned diced green chillies can be substituted for fresh chillies to taste.
Red snapper fillets. If unavailable at your local supermarket, ask at your local fishmonger.

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