Roasted Snapper with Tomato Relish

This red snapper gets a quick coat of tapenade mixed with Dijon mustard before hitting a screaming hot oven. The tapenade brings briny olive depth and the mustard adds sharp heat, creating a thin, savory crust that protects the fish from drying out during the fast roast.

Folding the tapered ends of each fillet underneath creates an even, square-shaped piece that cooks uniformly. Without this step, thin tail ends overcook and dry out while the thicker center is still raw. It’s a restaurant trick that takes seconds and makes a real difference.

The fresh tomato and basil relish goes on after baking, not before. You want those tomatoes raw and bright, with their juices mixing with the hot tapenade crust on the plate.

Pro Tips

• Preheat fully to 500°F (260°C): The high heat sears the tapenade crust and cooks the fillets through in just 15 minutes. A cooler oven won’t give you that contrast.
• Seed the tomatoes: The watery pulp dilutes the relish. Scoop seeds out and use only the firm flesh.
• Grease the pan well: Snapper sticks easily at high temperatures. A jellyroll pan with a thin coat of oil works best.
• Don’t flip: The fish cooks through from the top-down heat. Flipping risks breaking the fillets.

Variations

• Olive oil and caper crust: If you don’t have tapenade, mash olives and capers with olive oil and a squeeze of lemon for a quick substitute.
• Swap the fish: Any firm white fish like halibut, grouper, or sea bass works with this method.