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Baked Red Snapper with Potatoes and Olives

Baked Red Snapper with Potatoes and Olives

Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Seafood
Servings 4
Calories 305.2 kcal


  • 1 lb (500 g) potatoes, very thinly sliced
  • 2 lemons, sliced
  • 3 oz (75 g) butter
  • 6 oz (4 x 175 g) red snapper, filleted
  • 6 oz (175 g) pitted black and green
  • Olives olive oil, for sprinkling
  • Salt and pepper
  • Sprigs of dill, to garnish


  • Arrange the sliced potatoes and lemons in a layer at the bottom of a large greased shallow baking dish or roasting tin and dot generously with butter.
  • Place the fish on top of the potatoes. Season with salt and pepper and scatter the olives over the snapper.
  • Sprinkle the fish generously with olive oil and bake in a preheated oven, 190°C (375°F), Gas Mark 5, for 30-40 minutes, depending on the size of the fish, or until the flesh flakes easily and is tender. Serve at once, sprinkled with dill.
Keyword Baked, Fish recipes

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