Greek Style Red Snapper

A clean Mediterranean approach to baked white fish that lets snapper carry the flavor instead of burying it. Thinly sliced red onion gets layered straight on the fillets, then dried oregano, a generous splash of lemon juice, and a quick mix of fresh parsley with chopped tomato spread across the top. Crumbled feta finishes the assembly before the foil seals everything in.

Foil covering is the trick. It traps steam from the tomatoes and onion, which gently poaches the fish from above while the bottom roasts in the oiled baking dish. The snapper turns out moist, and the feta softens into salty pockets that melt against the flaky white fish.

The recipe also calls out blue cheese as a swap if you want something punchier. Both work, though feta keeps the dish honest to its Greek roots.

Chef Tips

• Use fresh snapper if possible. Frozen fillets release extra water during baking and can leave a watery sauce in the dish.
• Slice the onion paper-thin. Thick slices stay crunchy and undercooked under the foil seal.
• Pull the fish at the first sign of flaking. Snapper turns from just-cooked to dry in about three minutes of overcooking.
• Let the dish rest five minutes after pulling the foil. The juices redistribute and the cheese sets up.

Variations

• Add sliced kalamata olives and capers for a fuller Mediterranean profile.
• Sub fresh dill for parsley to lean toward a Greek seafood-taverna feel.
• Swap snapper for cod, halibut, or any other firm white fish.