- Main
- Fish
- Greek
- Stovetop
- Oven
Ingredients
- 1 1/2 lb
red snapper fillets, skin on or off, in 4 pieces
- 1 lb
Yukon Gold potatoes, peeled and sliced 1/4 inch thick
- 1/2 cup
extra-virgin olive oil, divided
1/3 cup in step 2, 1/6 cup in step 4
- 2
yellow onions, halved and thinly sliced
- 4 cloves
garlic, thinly sliced
- 1 can
whole peeled tomatoes (28 oz), crushed by hand, with juices
- 2 tsp
dried oregano
- 1/2 tsp
sugar
kosher salt, to taste
black pepper, to taste
- 1
lemon, half sliced thin, half for juice
1/2 in step 6, 1/2 in step 7
- 1/3 cup
fresh dill, chopped
- 3 oz
feta, crumbled
- Gluten-free
- Pescatarian
Contains milk (feta).
Not checked: red snapper fillets.
Diets guessed by AI from the ingredients, not checked.
Steps
- Step 1
Heat the oven to 400°F. Take the snapper out of the fridge and pat the fillets dry, then season both sides with salt and pepper and set aside.
5 min · 400°F
- 1 1/2 lb red snapper fillets
- kosher salt
- black pepper
- Step 2
Warm 1/3 cup of the olive oil in a large skillet over medium-low heat. Add the sliced onions and a good pinch of salt and cook gently, stirring now and then, until very soft, sweet and pale gold, 15 to 18 minutes. Don't rush this; you want them collapsed, not browned.
18 min
- 1/3 cup extra-virgin olive oil
- 2 yellow onions
- kosher salt
- Step 3
Stir in the garlic and oregano and cook 1 minute, until fragrant. Add the crushed tomatoes with their juices, the sugar, 1/2 tsp salt and several grinds of pepper. Simmer, stirring occasionally, until the sauce is thick enough to mound on a spoon, about 12 minutes.
13 min
- 4 cloves garlic
- 1 can whole peeled tomatoes (28 oz)
- 2 tsp dried oregano
- 1/2 tsp sugar
- kosher salt
- black pepper
- Step 4
Meanwhile, toss the potato slices with the remaining olive oil, 1/2 tsp salt and pepper in a 9x13-inch baking dish, then spread them in an even layer.
5 min
- 1 lb Yukon Gold potatoes
- 1/6 cup extra-virgin olive oil
- kosher salt
- black pepper
- Step 5
Spoon the tomato-onion sauce over the potatoes and spread it out. Bake until the potatoes are tender when poked with a knife, about 30 minutes.
30 min, hands-off · 400°F
- Step 6
Lay the fillets on top of the sauce, spooning a little sauce over each one. Top with the lemon slices. Bake until the fish flakes easily at the thickest part, 14 to 18 minutes depending on thickness.
16 min, hands-off · 400°F
- 1 1/2 lb red snapper fillets
- 1/2 lemon
- Step 7
Squeeze the juice from the remaining lemon half over the dish, then scatter with the dill and crumbled feta. Rest 5 minutes before serving, spooning sauce and potatoes onto each plate.
5 min
- 1/2 lemon
- 1/3 cup fresh dill
- 3 oz feta
Where it’s from
Written by AI from an idea
Version 1, saved Oct 5, 2026