Red Snapper with Athenian Sauce Recipe

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Dwight Published: March 1, 2021 Modified: August 17, 2021

How To Make Red Snapper with Athenian Sauce

Whip up a well-seasoned pan-fried red snapper, topped with a delicious Greek-inspired sauce made of bell pepper, tomato, and olives, for a filling meal!

Preparation: 25 minutes
Cooking: 10 minutes
Total: 35 minutes



For Athenian Sauce:

  • 1large green bell pepper,diced
  • 1medium tomato,ripe, diced
  • 1medium yellow onion,diced
  • 4ozGreek extra-virgin olive oil
  • 4ozKalamata olives,pitted, sliced
  • 2ozlemon juice
  • 1green onion,chopped
  • 1tbspcapers
  • 1tbspfresh garlic,minced
  • 1tbspsugar
  • ½tbspsalt
  • ½tbspground black pepper

For Fish:

  • 2ozGreek extra-virgin olive oil
  • 4red snapper fillets,(10 oz)
  • 2ozGreek seasoning
  • 8ozfeta cheese,(1 package)
  • ¼cupfresh parsley,chopped, or as needed


  1. Combine the green bell pepper, tomato, onion, olive oil, olives, lemon juice, green onion, capers, garlic, sugar, salt, and pepper in a heavy pan over medium-high heat.

  2. Saute for 5 to 10 minutes until all the ingredients are slightly wilted. Remove from the heat and keep warm.

  3. Heat the olive oil in a heavy pan over medium heat. Add the snapper fillets to the hot oil. Sprinkle the Greek seasoning on top and cook for 2 to 3 minutes.

  4. Turn the fish over and cook on the other side for 2 more minutes. Turn the fish back to the original side and finish cooking for another 1 to 2 minutes, until the fish is tender and flakes easily with a fork.

  5. Pour the still-hot Athenian sauce over the fish. Sprinkle about 2 ounces of feta cheese and 1 tablespoon of parsley over each portion.

  6. Serve and enjoy!


  • Calories: 868.04kcal
  • Fat: 61.89g
  • Saturated Fat: 15.91g
  • Monounsaturated Fat: 36.64g
  • Polyunsaturated Fat: 6.43g
  • Carbohydrates: 25.03g
  • Fiber: 4.64g
  • Sugar: 9.16g
  • Protein: 55.80g
  • Cholesterol: 131.12mg
  • Sodium: 1137.01mg
  • Calcium: 546.75mg
  • Potassium: 1295.31mg
  • Iron: 7.68mg
  • Vitamin A: 203.36µg
  • Vitamin C: 56.59mg
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