Go Back Email Link
–+ servings
Pan seared snapper toped with stewed onion and red bell pepper garnish on a bed of roasted baby vegetables on spicy creole sauce in a wide rim round bowl.
Print Recipe Add to Collection
Be the first to rate.

Seared Snapper Spicy Creole Sauce and Roasted Vegetables

Author: Maika
Caribbean-style pan-seared red snapper filet served with Haitian-inspired tomato-based thyme-infused Creole sauce with a kick of scotch bonnet pepper and roasted baby vegetables of baby zucchini, baby potato medley, and Campari tomatoes.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Servings 4 servings
Course: Seafood
Cuisine: Caribbean, European, French, Haitian
Keyword: 45-Minute Meal, Dairy-Free, Dinner, Easy, Fish, Gluten-Free, Grain-Free, Healthy, Main Meal, Meal Prep, Pescatarian, Sauce Pan, Scotch Bonnet Pepper, Sheet Pan, Spicy, Summer, Vegetarian
Calories: 573kcal

Ingredients

Roasted Vegetables

  • 1 pound baby potatoes halved
  • 1 pound baby zucchini halved or quartered
  • 8 Campari tomatoes halved
  • 2 tablespoons olive oil
  • 4 to 5 fresh thyme sprigs
  • Salt and pepper to taste

Haitian-Inspired Scotch Bonnet Creole Sauce

  • 2 tablespoons olive oil
  • 1 red onion sliced into rings
  • 2 cloves garlic minced
  • 1 scotch bonnet pepper finely chopped (remove seeds for less heat)
  • 1 red bell pepper thinly sliced
  • 1 cup crushed fire-roasted tomatoes
  • 4 to 5 fresh thyme sprigs
  • ½ cup low-sodium fish or vegetable broth
  • Salt and pepper to taste
  • ½ lime juiced

Seared Snapper Filets

  • 32 ounces snapper filets skin-on (4 filets)
  • 2 tablespoons olive oil
  • Salt and pepper to taste

Equipment

Instructions

  • Save time in the kitchen: Read the instructions thoroughly, then gather and prep all your ingredients before cooking! Learn Prepping Tips.
  • Prepare the Vegetables: Preheat the oven to 400 degrees Fahrenheit. Toss the baby potatoes, baby zucchini, and Campari tomatoes with olive oil, fresh thyme sprigs, salt, and pepper in a mixing bowl.
  • Roast the Vegetables: Spread the vegetables in a single layer on a baking sheet pan with a silicone liner. Roast in the preheated oven for 25-30 minutes or until the vegetables are tender and slightly caramelized, stirring halfway through.
  • Prepare the Creole Sauce: Heat the olive oil in a saucepan over medium heat. Sweat garlic and thyme until the garlic is tender. Add crushed tomatoes and broth. Pierce the scotch bonnet pepper with a knife and add to the sauce. Important: Ensure to wash your hands immediately after touching the pepper, and do not rub your eyes.
  • Add sliced onions and then red bell pepper on top. Cover, bring to a simmer, and cook until softened about 15-20 minutes, stirring occasionally, until it thickens slightly. Season with salt and pepper to taste. Finally, finish with the juice of 1 lime, stir, and remove from heat. While the sauce simmers, prepare the fish.
  • Prepare the Snapper: Pat the snapper filets dry with paper towels and season both sides with salt and pepper.
  • Cook the Snapper: Heat the olive oil in a large skillet over medium-high heat. Place the snapper filets skin-side down in the skillet. Press down gently with a spatula to ensure the skin makes contact with the pan. Then, cook for about 3-4 minutes, or until the skin is crispy and the fish is nearly cooked through.
  • Carefully flip the filets with a fish spatula and cook for another 1-2 minutes, or until the fish is opaque and cooked through.
  • To Serve: Spoon only the Creole sauce on the bottom of the plate. Layout the vegetables on top of the sauce. Place the seared snapper filet on top. Finally, twist and top the cooked onions and bell pepper on top of the fish.

Video

Nutrition

Calories: 573kcal | Carbohydrates: 35g | Protein: 54g | Fat: 25g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 16g | Cholesterol: 84mg | Sodium: 263mg | Potassium: 2156mg | Fiber: 6g | Sugar: 6g | Vitamin A: 2280IU | Vitamin C: 123mg | Calcium: 156mg | Iron: 4mg
Tried this recipe?Please consider Leaving a Review!
QR Code linking back to recipe