Recipe: Sheet Pan Snapper With Potatoes And Fennel

Olives and capers add brine to this Mediterranean-inspired dish

We love cooking with the flavors of the Mediterranean, adding olives and capers to dishes wherever we can. For this sheet tray dinner, potatoes and fennel are roasted before getting topped with garlic mayonnaise and cheese. The vegetables are rich but bright, thanks to lemon juice and capers, and are the perfect accompaniment to roasted snapper.

For this recipe, we used multicolored baby new potatoes. If you can't find the baby variety, use larger ones cut down into half pieces to ensure they get cooked completely.

Check out our favorite fish recipes.

Recipe from the Tasting Table Test Kitchen

Sheet Tray Snapper With Potatoes And Fennel
5 from 51 ratings
Snapper is served alongside roasted potatoes and fennel in this Mediterranean meal made on just one sheet tray.
Prep Time
Cook Time
Total time: 40 minutes
  • 2 pounds (or 2 large) fennel bulbs, halved and sliced ¼ inch thick, fronds reserved for garnish
  • 1 pound baby new potatoes, quartered
  • ⅓ cup capers
  • ¼ cup Nicoise olives, pitted
  • 2 tablespoons olive oil
  • Kosher salt and freshly ground pepper, to taste
  • ¾ cup mayonnaise
  • 1 tablespoon lemon juice
  • 1 teaspoon orange zest
  • 1 teaspoon thyme leaves, minced
  • 1 garlic clove, zested
  • 1½ pounds (2 fillets) snapper
  • ⅓ cup Parmesan cheese, grated
  • Tarragon leaves, for garnish
  1. Preheat the oven to 450º. On an aluminum foil-lined baking sheet, toss together the fennel, potatoes, capers, olives, olive oil, salt and pepper. Spread the vegetables in an even layer and roast until almost tender, 15 minutes. Remove from the oven and preheat the broiler.
  2. Meanwhile, in a medium-sized mixing bowl, combine the mayonnaise, lemon juice, orange zest, thyme leaves, garlic, salt and pepper. Set aside.
  3. Remove the baking sheet from the broiler and, using a spatula, push the roasted vegetables to the corners of the baking sheet. Season the snapper fillets with salt and pepper, then lay them on the center of the baking sheet. Spread the mayonnaise mixture over the roasted vegetables and sprinkle with the grated Parmesan cheese.
  4. Return the sheet tray to the oven and broil until the snapper is fully cooked and the cheese has turned golden brown, 5 minutes. Transfer to a platter and garnish with reserved fennel fronds and tarragon leaves, then serve.
Calories per Serving 755
Total Fat 47.2 g
Saturated Fat 8.8 g
Trans Fat 0.0 g
Cholesterol 88.3 mg
Total Carbohydrates 39.7 g
Dietary Fiber 10.7 g
Total Sugars 10.1 g
Sodium 1,394.7 mg
Protein 45.0 g
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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