Baked Snapper With Green Tomatoes and Olives


  • 1 snapper fillet per person
  • 1 tub of baby roma tomatoes
  • 1 tub of halved green olives from the deli, or whole green Sicilian olives
  • 1 small tub of pickled green tomatoes (if your deli doesn’t have them you can substitute with another pickled vegetable, like artichokes)
  • Fresh coriander
  • Olive oil
  • Sea salt and pepper to taste
  • 1 whole lemon


Marinate snapper in some oil, salt and pepper and freshly squeezed lemon juice. Do this for around an hour; just put it covered in the fridge.

Set the oven for 180 degrees. While it’s heating, seal the fish in a hotly oiled pan. This just means about 20 seconds on each side. It helps to retain juices.

Bake the fish in an oven tray, along with the olives, for 10-15 minutes – it depends on thickness so be sure to check the fish is done!

Meanwhile, chop the entire tub of tomatoes roughly into halves or thirds. When the fish has about 5 minutes left add the tomatoes.

Serve with some more salt and pepper if needed, and fresh coriander on top.

Did you know?

Pickled food such as green tomatoes, along with pickled eggplants, artichokes or any other antipasto style foods are very healthy for you. They help to lower the Glycemic Index rating of your meal, meaning you are less likely to release a high amount of insulin as a result of that meal. Eating pickled foods is a great way to manage blood sugars and fat loss!