Snapper in Greek Yogurt Sauce

March, 2018

The Greek yogurt keeps this fish succulent for a melt-in-your-mouth meal. It goes very well with roasted new potatoes and a spinach salad.


1 tbsp unsalted butter

½ cup red onion, thinly sliced

1 cup celery, diced

2 tsp lime zest

1 ½ cups Greek yogurt

2 cups fresh breadcrumbs

½ tsp sea salt

¼ tsp ground black pepper

½ tsp fresh dill, roughly chopped

4 large snapper steaks

4 pieces of foil (12 inch square)


Preheat the oven to 450°F. In a large frying pan melt the butter. Add the onion and celery, and cook over medium heat for about 4 minutes or until the onions become tender. Remove the pan from heat, and stir in the zest, yogurt, breadcrumbs, salt, pepper and dill.


Cut 4 pieces of foil 12-inches square, and place a fish steak onto each piece. Spoon the yogurt mixture over each piece of fish until they’re thoroughly coated. Tightly seal the foil edges, and place them on a baking sheet. Bake in the oven for 30 minutes.

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