Mediterranean-Inspired Roasted Red Snapper with Bell Peppers
If you’re craving a fresh, vibrant seafood dish that screams flavor without screaming for your time, this Mediterranean-Inspired Roasted Red Snapper with Bell Peppers is your go-to weeknight hero. Roasted to perfection in under 30 minutes, this dish is bold, beautiful, and bursting with spice and color—a true celebration of whole fish cooking.
It combines the clean, delicate flavor of red snapper with the aromatic intensity of fresh herbs, bright bell peppers, zesty lemon, and a kick of heat from Noubess Hot and Spicy Sauce. Think: simple prep, impressive flavor, and an easy cleanup. Let’s get into it.
Why You’ll Love This Recipe:
- Done in under an hour
- Loaded with fresh, colorful ingredients
- Versatile with any firm white fish
- Bursting with bold, Caribbean-meets-Mediterranean flavors
What Kind of Fish Works Best for This Recipe?
Firm, meaty fish is your best bet for roasting or baking. Red snapper is the star here, but you can easily swap in halibut, cod, salmon, mahi-mahi, or tuna. Use whole fish, fillets, or thick chunks—just make sure it’s sturdy enough to hold up to oven roasting.
Ingredient Spotlight: Why These Work So Well
- Red Snapper: This firm, mild-flavored fish is a dream for roasting. Its flaky texture holds up beautifully in the oven, and the subtle flavor acts as a perfect canvas for bold herbs and spices.
- Noubess Hot and Spicy Sauce: This isn’t just heat—it’s a flavorful blend that wakes up the dish with just the right amount of kick. Think savory warmth, not fire alarm.
- Noubess Fish and Seafood Seasoning: A salt-free blend that lets you control the sodium while layering in aromatic herbs and spices. Great for keeping things balanced and heart-healthy.
- Fresh Lemon Juice: A bright, zesty touch that cuts through the richness of the fish and olive oil. It also helps tame any overly “fishy” notes.
- Bell Peppers & Onions: Roasted until caramelized and slightly sweet, these veggies soak up all the herby, spicy juices from the fish. They’re more than just a side—they’re part of the main event.
- Fresh Herbs (Parsley & Thyme): These classic Mediterranean herbs add depth and freshness. They’re tucked inside the fish to infuse it from the inside out.
- Olive Oil: A staple in both Caribbean and Mediterranean cooking, it adds richness and helps everything roast to perfection.
- Lemon/Lime or Vinegar Rinse: Not just a rinse—it’s tradition. This step freshens the fish and preps it to better absorb the seasoning.
Tips & Notes:
- Bigger or firmer fish may need more seasoning.
- Add extra lemon juice if you love a tangy finish.
- For a spicier kick, add more Noubess Hot and Spicy Sauce.
Serving Suggestions:
This dish pairs beautifully with:
- Cauliflower rice or quinoa
- Polenta cakes or cassava
- A crisp green salad or roasted root veggies
How to Store Leftovers:
Store cooled fish in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or enjoy cold over salad.
Final Thoughts
With its colorful presentation, vibrant flavor, and clean ingredient list, this Roasted Red Snapper with Bell Peppers is an easy win. It’s healthy, hearty, and so satisfying. Whether you’re diving into Caribbean cooking or spicing up your Mediterranean routine, this recipe is a keeper. Don’t forget to bookmark it—your taste buds will thank you!
Mediterranean-Inspired Roasted Red Snapper with Bell Peppers
Ingredients
- 2 large whole snapper fish cleaned and gutted (or another firm fish of your choice
- 1 tsp Noubess Hot and Spicy Sauce
- 2 tbsp Noubess Fish and Seafood Seasoning
- 2 tsp fresh lemon juice
- Salt to taste
- Parsley
- Thyme
- 3 bell peppers different colors, sliced in rounds
- 1 medium white onion sliced into rounds
- Extra virgin olive oil
- Lemons/limes or vinegar
Instructions
- Preheat your oven to 405°F and line a baking sheet with foil or parchment paper.
- Prep your fish: Clean and rinse the fish with lemon/lime juice or vinegar. Pat dry with paper towels.
- Score the fish by making 2–3 diagonal slits on each side.
- Mix your marinade: Combine olive oil, Noubess Hot and Spicy Sauce, lemon juice, and a bit of salt.
- Season the fish: Rub the marinade inside, outside, and into the slits. Reserve a little to toss the veggies.
- Stuff it: Fill the cavity with parsley, thyme, and a few slices of onion and pepper.
- Vegetable base: Toss sliced onions and peppers in the reserved marinade. Spread on the baking sheet.
- Place the fish on top of the veggies. Drizzle everything generously with olive oil.
- Roast in the lower rack for 25 minutes, or until the fish flakes easily.
- Serve: Plate with roasted veggies and lemon wedges. Pair it with rice, boiled provisions, or polenta.
Notes
- Bigger or firmer fish may need more seasoning.
- Add extra lemon juice if you love a tangy finish.
- For a spicier kick, add more Noubess Hot and Spicy Sauce.
- Garlic rice or quinoa
- Polenta cakes or cassava
- A crisp green salad or roasted root veggies
Nutrition
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used.
Nutrition info is automatically generated and provided as a courtesy and as an estimate only.
Corn Allergy:
Always choose ingredients without corn or corn derivatives.
Originally published on January 18, 2019. Revised and updated.
