Baked snapper is awesome, and baked snapper with tomato sauce is even better.

As soon as the new year came about I noticed that the majority of visitors to Diverse Dinners were searching for “baked” food recipes. It was clear to me that people have started to do their best to adhere to a more healthy diet after the holidays, and I want to make sure I supply the demand.


Baked Snapper with Tomato Sauce by Diverse Dinners


Baked snapper with tomato sauce is a yummy dish. The snapper is full of flavor and the sauce is a zesty complement. All you need is a hearty helping of veggies and a glass or two of wine.

It is almost impossible for me to eat fish without a glass of wine, I paired this meal with a glass of Chablis. You can do the same, any unoaked Chardonnay will do, or alternatively, a nice Pinot Grigio.


Baked Snapper with Tomato Sauce by Diverse Dinners


I planned on abstaining from meat in January, but I failed miserably as I’ve been celebrating my mother’s 80th birthday. You would laugh if you saw my plate on Saturday night. I had a huge serving of lamb at American Cut, but it wasn’t a lamb chop, it was a lamb porterhouse steak, bone in. A wonderful piece of meat, really tasty.

I could only manage to eat one third of the lamb porterhouse steak at the restaurant. I ate the other two thirds over two days in the form of tacos, and they were good! American Cut serves some truly hearty cuts of meat.  

After eating all that meat last week, I’m suffering the need for more. The cold weather has me yearning for comfort food every night. Perhaps I’ll start my fish only diet in February, and move on to a healthier diet. Well, maybe!

Baked snapper with tomato sauce is the one, if you are looking for a nice baked fish dish, to keep your diet on the healthy side. Give it a try, and share with friends.




77 cal


1 g


12 g


4 g
Click Here For Full Nutrition, Exchanges, and My Plate Info

Serves 2

Baked Snapper with Tomato Sauce

20 minPrep Time

30 minCook Time

50 minTotal Time

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    Whole Snapper
  • 1 1/2 lb whole snapper (cleaned)
  • 2 tbsp soy sauce
  • 1 1/4 tsp garlic (minced)
  • 2 scallions (sliced - separate white from green parts)
  • 1/4 packed cup cilantro (chopped)
  • Drizzle olive oil
  • 2/3 tsp freshly ground black pepper
  • 1 tsp sesame oil
  • Tomato Sauce
  • 1 cup diced tinned tomatoes
  • 1/2 cup unsalted chicken stock
  • 2 tsp sesame oil
  • 1 tsp garlic (minced)
  • 1 serrano pepper (deseeded and sliced thin) (optional)
  • Small bunch of scallion and cilantro tied up using cooking twine
  • Equipment & Utensils
  • Baking tray
  • Aluminum foil
  • Medium saucepan


  1. Once you have cleaned the snapper, place on a large plate or board.
  2. Create 2-3 slightly diagonal slits on each side of snapper. Cut relatively deep but do not cut through the bone.
  3. Drizzle 1 tbsp soy sauce inside and outside of snapper.
  4. Smear garlic inside and out of snapper, making sure some of the garlic gets into the slits you cut.
  5. Mix white parts of scallion and cilantro, then stuff fish with it.
  6. Place baking tray in a preheated oven at 420 for 5 mins, then remove and place enough aluminum foil on top to envelope the snapper.
  7. Drizzle foil with olive oil, and half the amount of black pepper.
  8. Sprinkle green parts of scallions then place snapper on top.
  9. Drizzle snapper with sesame oil, 1 tbsp soy sauce and rest of black pepper.
  10. Create an envelope with the foil to cover the snapper then place in preheated oven at 420 and cook for approx. 20 mins.
  11. Tomato Sauce
  12. Place tomatoes, stock, sesame oil, garlic and serrano into a saucepan and heat on high until it begins to bubble, then add bunch of scallions and cilantro.
  13. Reduce heat to simmer and stir until sauce reduces a little and takes on a slight sweetness in flavor.
  14. Discard bunch of scallions and cilantro, then pour sauce over fish.
  15. Serve immediately.