Baked Baby Snapper with Tangy Herb Sauce

Baked Baby Snapper with Tangy Herb Sauce

Fish topped with a low-fat herb sauce - elegant in its simplicity.


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Serves: 4 person(s) Change

Preparation Time: 10 mins
Cooking Time: 30 mins

Diabetes-Friendly Recipe Low-Carb Recipe High-Calcium Recipe Dairy-Free Recipe

Ingredients Convert to Imperial

  • 2 Tbsp chopped fresh herbs, such as thyme, chives, parsley or basil (for sauce)
  • 1 cup nonfat plain yogurt
  • 1 tsp lemon juice
  • 1 pinch freshly ground black pepper, to taste
  • 1 Tbsp Dijon mustard
  • 3 whole baby snapper (2 - 3 snapper, about 35 oz total)
  • 1 tsp oil
  • 1 Tbsp fresh basil or thyme (for snapper)


Preheat oven to 425F.

TANGY HERB SAUCE: Combine chopped sauce herbs, yogurt, lemon juice, black pepper, and mustard in a jar. Shake well to mix. Refrigerate until ready to use.

SNAPPER: Make 2 or 3 cuts across each side of each whole fish in the thickest part. Lightly brush fish with oil. Sprinkle snapper with fresh herbs and place in a large baking dish.

Bake uncovered in preheated oven for about 25 to 30 minutes or until the flesh flakes. Transfer fish to serving plate. Serve with tangy herb sauce.


Serve with crisp green salad and oven baked potato wedges, if desired.

Serving suggestions are not included in nutritional analysis.

Thanks to Fresh Finesse