Snapper Fillet is an excellent source of lean protein that tastes amazing! Paired with a simple celery and parsley salad tossed with tahini dressing, this delicious and healthy meal is ready in less than 30 minutes.
This snapper fillet with celery parsley salad is a great meal to whip up when you want something tasty, healthy, and fast!
The whole dish can be ready in less than 30 minutes. It will fill you up without making you feel heavy, so you can feel good about nurturing your body with a delicious, healthy, homemade meal.
Fish is perfect for quick dinners. Depending on the thickness, most fillets will be baked through in less than 20 minutes, which gives you time to prepare any sides.
This recipe includes an incredibly flavorful celery and parsley salad tossed in a quick tahini dressing that really enhances the snapper. The flavors are so bright and fresh!
How to cook snapper fillet with celery parsley salad
Baking snapper in the oven is about as easy as cooking gets. You can buy the fully-cleaned fillets fresh or frozen (if frozen, place in the fridge the night before to thaw).
Step 1: Preheat oven to 350 F (175 C).
Step 2: Grease a baking sheet with a few drops of olive oil.
Step 3: Place fish fillets skin-side down on the baking sheet and generously sprinkle with sea salt and pepper.
Step 4: Bake for about 15-18 minutes depending on thickness.
Step 5: While the fish cooks, wash the celery, removing the leaves and ends. Cut into small sticks, about 1” long and ⅛” thick, and add to a bowl.
Step 6: Wash and de-stalk parsley, then dry the leaves and coarsely chop. Add to the bowl with the celery.
Step 7: Add tahini, olive oil, lemon juice, and honey to a sealable container (such as a mason jar) and shake until very well combined.
Step 8: Once fish is cooked, remove from oven and serve with celery parsley salad and tahini dressing. Top with an extra squeeze of lemon if desired.
That’s it! You can, of course, add additional flavor to the fillets by using fresh or dried spices, but I prefer to keep it simple because the snapper tastes great in itself. I would rather have a flavorful salad on the side (like the celery and parsley salad in this recipe).
Tips for cooking snapper
There are many different varieties of snapper, such as red snapper, rainbow snapper, and yellowtail snapper.
You can cook them all in the same way, and each one tastes great. Just be aware that some varieties, like the red snapper, have been overfished in the wild. For this reason, try to get your snapper from a place that only sells seafood from sustainable sources.
When it comes to buying your snapper, I prefer fillets with the skin still on. It helps to hold the fish together while cooking and also adds some flavor!
However, if you can’t find skin-on fillets, don’t worry. Skinless fillets work just as well.
Nutrition
Snapper is low in saturated fat, high in good quality proteins, and contains a lot of omega 3 fatty acids. It’s the kind of food you can feel really good about eating!
And when you combine it with a salad high in Vitamin C, you ensure that your body can absorb as much of the fish’s iron as possible. That’s why I love serving this snapper recipe with the celery parsley salad. In fact, 1 cup of parsley contains 133% of your daily Vitamin C!
Besides, parsley combined with celery and a fancy tahini lemon dressing tastes, uh-mazing!!!
If you want to add some carbs, I recommend cooking quinoa in some vegetable broth. It only takes 10-15 minutes, so it’ll be ready just in time with the fish.
Storage
Leftover snapper can be stored in the refrigerator in an airtight container or wrapped in aluminum foil for 3-4 days. I recommend storing it separately from the celery parsley salad in case the veggies begin to wilt.
The tahini dressing can be stored in an airtight container for up to a week.
More healthy seafood recipes
Seafood is a great option for lean protein that you can cook in a variety of ways. If you looking for a few more easy, tasty seafood recipes, here are some that I know you’ll love:
- Easy Baked Salmon with Lemon-Garlic Butter
- Ahi Tuna Poke
- Grilled Shrimp Skewers with Creamy Chili Sauce
For even more inspiration, check out our roundup of the 10 best healthy low-carb seafood recipes.
When you’ve tried this dish, please don’t forget to let me know how you liked it and rate the recipe in the comments below!
Snapper Fillet With Celery Parsley Salad
Ingredients
- 4 wild-caught snapper fillets
- Sea salt
- Pepper
- 8 celery sticks
- ½ bunch flat parsley
- 1 tbsp. tahini
- 3 tbsp. olive oil
- Juice of 1 lemon
- ½ tbsp. honey
Instructions
- Preheat oven to 350 F (175 C).
- Grease a baking sheet with a few drops of olive oil.
- Place fish fillets skin-side down on the baking sheet and generously sprinkle with sea salt and pepper.
- Bake for about 15-18 minutes depending on thickness.
- While the fish cooks, wash the celery, removing the leaves and ends. Cut into small sticks, about 1” long and ⅛” thick, and add to a bowl.
- Wash and de-stalk parsley, then dry the leaves and coarsely chop. Add to the bowl with the celery.
- Add tahini, olive oil, lemon juice, and honey to a sealable container (such as a mason jar) and shake until very well combined.
- Once fish is cooked, remove from oven and serve with celery parsley salad and tahini dressing. Top with an extra squeeze of lemon if desired.
Recipe Notes
Nutrition Info Per Serving
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