Holy guacamole! This Sheet Pan Snapper is so darn easy and crowd-pleasin’ I feel like I may just weep. By crowd, I of course mean me and Jeff. I had never cooked snapper before. Not once. Never. Nilch. But when I saw wild snapper in the fish section, it was calling to me. I wanted something different, something restaurant-worthy. I also wanted a beautiful sheet pan meal that didn’t require multiple bowls nor marinading. Easy and quick, that’s the trick. Like my Sheet Pan Mexican Veggie Dinner! I discovered topping fish with yogurt in a previous Blue Apron recipe and I fell in love. The combination of tangy Greek yogurt, fresh lemon (I’d recommend buying organic since you’re potentially eating the peel), and spices is so bright and refreshing and reminds me of Israel. All the heart eyes! It keeps the fish super moist, too.
Moral of the story, don’t be intimidated by a fish you’ve never used before. That’s the cool part! If you feel like you’re in a food rut and sick of everything, meals like this (especially simple sheet pan ones!) are what bring inspiration, creativity, and joy back to the kitchen. That said, if you don’t see fresh snapper at the store, talk to your fishmonger and feel free to snap out another hearty, flavorful white fish like mahi mahi, barramundi, or trout. I know Costco sells frozen wild Pacific mahi mahi fillets for an excellent price. I used zucchini and tomatoes here which paired wonderfully with the snapper, but feel free to use whatever you have on hand—summer squash, mushrooms, broccoli, asparagus. They’d all be lovely. If you have olives, those would also be beautiful here.
I served this Sheet Pan Mediterranean Snapper dinner with ALDI’s Indian brown basmati rice and a big green salad with balsamic dressing. It couldn’t wait for leftovers the next day! Now when it comes to sheet pans, this is my go-to. They’re high quality and made right here in the USA by a family-owned business. I also have their muffin tin so I can have perfect Chocolate Zucchini Muffins every time. You’ve seen za’atar before in my Israeli Power Salad. We’ve been using it for years both at home and at Alchemy on toast with hummus or avocado and in salad dressings. Visiting Israel totally reunited my love affair with this magnificent blend of hyssop, sumac, and sesame seeds. It’s incredible sprinkled on top of avocado toast with a squeeze of lemon and greens, roasted veggies, romaine salad with lemon dressing, and more. If you have a Mediterranean Market in you’re area, I’d highly recommend taking a visit and stocking up on za’atar and sumac, tahini, and the like. You can also snag it on online!
This Sheet Pan Mediterranean Snapper dinner is gonna change your dinner game, guaranteed. You’re about to be chef-status, friend. Go get ’em! Print
