Dinner

Tin Foil Baked Red Snapper with Cherry Lettuce Salad Recipe

ByHailey Reed December 27, 2025December 27, 2025

Introduction

This Tin Foil Snapper with Kilt Lettuce Salad is a fresh and flavorful meal that combines tender baked fish with a zesty, vibrant salad. Perfectly cooked in foil to retain juiciness, the snapper pairs beautifully with a tangy cherry and herb vinaigrette over crisp romaine. This dish is a simple, elegant way to enjoy seafood at home.

A white plate holds a simple salad with three main layers: the base layer is fresh green leafy lettuce covering the plate's surface, giving a bright and textured look; on top of the lettuce are scattered dark brown olives and small light brown pieces adding contrast and variety; the final layer is a large, pale, smooth piece of cooked fish placed neatly in the center, its surface showing subtle browned spots and a soft texture. The plate sits on a white marbled texture, with a bit of another dish wrapped in foil visible on the side. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 Red Snapper Fillets
2 heads Romaine Lettuce
1 Lemon
1 bunch Scallions
2 sprigs Fresh Parsley
1/2 cup Dried Cherries
1/2 teaspoon Crushed Red Pepper Flakes
1 tablespoon Red Wine Vinegar
2 sprigs Fresh Oregano
3 tablespoons Olive Oil
1/4 teaspoon Ground Black Pepper
Salt, to taste

Instructions

Step 1: Preheat the oven to 400 degrees F (200 degrees C).
Step 2: Juice half of the lemon into a small bowl. Cut the remaining half into four wedges and set aside. Slice the scallions into quarter-inch pieces and set aside.
Step 3: Slice the romaine lettuce in half lengthwise. Remove and discard the core, then slice the lettuce into half-inch thick pieces. Place the lettuce in a large bowl.
Step 4: In a small saucepan over medium heat, combine 2 tablespoons olive oil, scallions, red wine vinegar, black pepper, and salt. Stir and bring to a simmer. Add dried cherries and crushed red pepper flakes, then bring to a boil.
Step 5: Cover the saucepan, reduce heat to low, and cook for 5 minutes. Remove from heat and keep warm for plating.
Step 6: Pat the red snapper fillets dry with paper towels. Place each fillet in the center of two pieces of foil. Drizzle 1 tablespoon olive oil and half of the lemon juice over each fillet. Top each with two sprigs of fresh oregano and two sprigs of fresh parsley.
Step 7: Fold the edges of the foil tightly to seal the packets. Place the packets on a sheet pan and bake for 7 minutes, rotating the pan halfway through cooking. Remove from oven and set aside.
Step 8: Pour the warm vinaigrette over the romaine lettuce in the large bowl and toss to combine thoroughly. Set aside.
Step 9: Divide the salad evenly onto two plates. Place the baked snapper fillets on top of the salad and squeeze the remaining lemon wedges over the fish.
Step 10: Serve immediately and enjoy your fresh, flavorful meal!

Tips & Variations

For a milder flavor, reduce or omit the crushed red pepper flakes.
Swap the dried cherries for dried cranberries or raisins if preferred.
Use fresh lemon juice rather than bottled for the brightest taste.
Feel free to add sliced almonds or toasted pine nuts to the salad for extra crunch.

Storage

Store any leftover snapper and salad separately in airtight containers in the refrigerator for up to 2 days. Reheat the snapper gently in foil at 300 degrees F until warmed through, or enjoy cold. The salad is best eaten fresh but can be kept chilled without dressing for up to a day.