Zippy Tomato-Topped Snapper Recipe
Zippy Tomato-Topped Snapper Recipe photo by Taste of Home
Next Recipe

Zippy Tomato-Topped Snapper Recipe

Be the first to add a review
Publisher Photo
Seafood fans will be more than satisfied by Mary Anne Zimmerman's pleasantly zesty entree for two. “Serve the fish fillets with a salad and baked potato, and it's a balanced meal in itself,” she notes from Silver Springs, Florida.
TOTAL TIME: Prep: 10 min. Bake: 25 min.
MAKES:2 servings
TOTAL TIME: Prep: 10 min. Bake: 25 min.
MAKES: 2 servings


  • 1 red snapper fillet (3/4 pound), cut in half
  • 3/4 teaspoon lemon-pepper seasoning
  • 1/8 teaspoon salt
  • 1/2 cup canned diced tomatoes and green chilies
  • 2 tablespoons chopped onion
  • 2 tablespoons chopped celery
  • 1 tablespoon minced fresh parsley
  • 1/8 teaspoon celery seed

Nutritional Facts

1 serving: 179 calories, 2g fat (0 saturated fat), 60mg cholesterol, 643mg sodium, 4g carbohydrate (1g sugars, 1g fiber), 34g protein. Diabetic Exchanges: 5 lean meat.


  1. Sprinkle both sides of red snapper with lemon-pepper and salt. Place in a greased 11x7-in. baking dish.
  2. Combine the tomatoes, onion, celery, parsley and celery seed; spoon over snapper.
  3. Cover and bake at 350° for 25-30 minutes or until fish flakes easily with a fork. Yield: 2 servings.
Originally published as Zippy Tomato-Topped Snapper in Country Woman March/April 2007, p32

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

Reviews for Zippy Tomato-Topped Snapper

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Loading Image