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Greek Baked Red Snapper


4 6oz Red Snapper Filets
½ Red Onion
20 Cherry Tomatoes
20 Greek Green Chalkidiki Olives
3 oz Red Roasted Peppers
2 Lemons
2 tbsp Greek Finishing 'Finírisma' Extra Virgin Olive Oil
2 tsp Apricot Balsamic Glaze
1 tsp Kosher Salt
2 tbsp Europa Table Greek Spice Blend
2 tbsp Fresh Italian Parsley
2 oz Greek Feta Cheese


  1. Preheat oven to 350°F.
  2. Combine Kosher salt and 1 tbsp of the Greek spice blend in a small bowl and evenly sprinkle over the red snapper filets.
  3. Cut red onion and red roasted peppers, Julienne style.
  4. Squeeze the juice of one lemon and set aside.
  5. Thinly slice one lemon and set aside.
  6. Remove stems from parsley and rough chop. Set aside.
  7. Dice Greek feta and set aside.
  8. In a medium mixing bowl, combine red onion, red roasted peppers, Chalkidiki olives, lemon juice, cherry tomatoes, one tbsp of olive oil, one tbsp of the Greek spice blend, and one tbsp of parsley. Gently, mix all ingredients and set aside.
  9. Using an enamel-coated cast iron casserole pan or non-stick pan, heat one tbsp of olive oil in the pan. Using your Europa Table spatula, carefully place the red snapper skin side up in the pan for approximately one minute to receive optimal flavor. Sprinkle the vegetable mixture evenly over the fish. Then, add the sliced lemons on top and cover the pan with the lid or aluminum foil. Bake for 15 minutes. Use caution when covering or removing the pan, as it might be extremely hot.
  10. Carefully remove the fish from the oven, and serve immediately on your beautiful Europa Table Mediterranean plate.
  11. Top with diced feta cheese. Drizzle one tbsp of apricot balsamic glaze over the feta cheese, fish, and vegetables and top with 1 tbsp chopped parsley.
    Optional: This exquisite Mediterranean dish can be enjoyed alongside grilled pita bread or over a bed of Orzo.

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