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Roasted Snapper with Herb-Caper Vinaigrette

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Recipe by LVNGbook

Serves 4

Active time: 5 minutes

Total time: 17-19 minutes

This recipe—which is anti-inflammatory and has Mediterranean vibes—is the best “I’ve got no time” dinner because it takes almost no time, really! When buying fish fillets, look for shiny, firm flesh with no gaping. The vinaigrette is also great with any other flaky white fish.


Cooking spray

1 teaspoon, plus 3 tablespoons extra-virgin olive oil, divided

1 1/2 pounds skin-on red snapper fillets

3/8 teaspoons salt, divided

1/4 teaspoon ground black pepper, divided

1 teaspoon drained and rinsed capers, chopped

1 tablespoon fresh lemon juice

2 tablespoons chopped fresh basil or parsley

1 teaspoon Dijon mustard

How to make it

1. Preheat oven to 425°F. Coat a sheet pan with cooking spray. 

2. Rub snapper fillets with 1 teaspoon of oil and season with 1/4 teaspoon of salt and 1/8 teaspoon of pepper. Transfer to a prepared sheet pan. 

3. Roast snapper until fish flakes easily with a fork, about 12-14 minutes.

4. Make the vinaigrette: In a small bowl, combine the capers, lemon juice, basil or parsley, mustard, 1/8 teaspoon salt, and 1/8 teaspoon pepper. Slowly whisk in 3 tablespoons oil until combined.

5. Remove snapper from oven, divide among 4 plates, and serve topped with vinaigrette.

Nutritional Information (about 5 ounces fish and 11/3 tablespoons vinaigrette):

Calories 270

Carbohydrates 0g

Total fat 13g (2g saturated)

Protein 34g

Fiber 0g

Total sugars 0g

Sodium 340mg

Cholesterol 60mg

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