Snapper and tomato tray bake

This snapper tray bake is an easy meal idea that keeps your dishes to a minimum. With zesty breadcrumb crust and juicy tomato and zucchini baked together, it's an easy one pan meal.

  • 35 mins cooking
  • Serves 4
  • Print
Snapper and tomato tray bake


  • 500 g ripe tomatoes, chopped
  • 2 medium (240g) zucchinis, chopped
  • 2 cups (140g) coarse fresh sourdough breadcrumbs
  • 1 teaspoon finely chopped fresh rosemary
  • 1 teaspoon finely grated lemon rind
  • ¼ teaspoon ground white pepper
  • 4 x150g skinless snapper fillets
  • 60 g butter, melted
  • baby leaf salad, parsley and lemon wedges, to serve


  • 1
    Preheat the oven to 200°C (180°C fan-forced).
  • 2
    Combine the tomato and zucchini in the base of a medium baking dish; season generously with sea salt flakes and pepper.
  • 3
    Combine the breadcrumbs, rosemary, rind and pepper in a shallow bowl. Press the breadcrumbs onto the fillets.
  • 4
    Arrange crumbed fillets over tomatoes and sprinkle with remaining breadcrumb mixture. Drizzle with the melted butter.
  • 5
    Bake for 20-25 minutes or until fish is just cooked through. Cooking time will depend on the thickness of the fillets.
  • 6
    Serve fish with a baby leaf salad, parsley and lemon wedges.


Not suitable to freeze or microwave.

More From Women's Weekly Food