Baked whole fish of red snapper with tomatoes


 15 minutes 
to prepare


 10 minutes 
to cook



What you'll need


  • Red snapper fish
  • Salt
  • Pepper
  • 1 lemon zest and juice
  • 1 zest of orange
  • 1 red chili pepper
  • 15 pieces of fresh cherry tomatoes
  • 5 pieces of green olives
  • 1 red onion
  • 2 cloves of garlic
  • 1 tbsp. of caper
  • Handful of basil
  • Tsp. of sugar
  • Tsp.of olive oil
  • Green olives


  • Frying pan
  • knife
This print-out has 2 pages


  • For the red snapper or any local fish, watch the way to open the fish. (Please watch the episode 23 and you can learn the way to open the fish and remove the bones).
  • After you take the bone out, add salt, pepper, olive oil, and zest of lemon to make the fish tasty. (It is better to do this step of seasoning for the fish for at least 30 minutes before cooking).
  • Heat the pan very well and then put the fish in. Always start cooking from the skin side for all types of fish. This is a very important step. When the skin becomes gold, turn the fish on the other side for about 3 minutes. (Fish like snapper or fish weighing about 500 to 600 grams could be cooked in the pan).
  • If the fish is bigger, then it is better to be cooked in the oven.

Prepare The Sauce:

  • Cut the cherry tomatoes into two halves and chop the onion and garlic. Heat the pan and add little olive oil and the onion. After 3 minutes of cooking, add the garlic. After 2 minutes, add the tomatoes, sugar, and some basil
  • Cook for 15 minutes until the water of the tomatoes evaporate.
  • Add caper, olives and some basil to enhance the flavor.
  • When cooked, take the fish out of the pan and put it in a serving plate.
  • Add the sauce on top and add some basil leaves for decoration.