Dinner

Tin Foil Snapper with Kilt Lettuce Salad Recipe

ByNoah Steele December 18, 2025December 18, 2025

Introduction

This Tin Foil Snapper with Kilt Lettuce Salad is a fresh and flavorful meal perfect for a light dinner or lunch. The snapper cooks gently in foil, keeping it moist and infused with herbs, while the vibrant salad offers a zesty, cherry-studded bite.

A white plate with a single cooked white fillet of fish at the center, slightly browned on top, placed on a bed of fresh leafy green lettuce surrounding it. Scattered over the lettuce and fish are small dark brown olives and tiny pieces of caramelized onions, adding texture and contrast. The plate rests on a white marbled surface with another fillet wrapped in foil partially visible on the side. The image shows natural lighting and a close-up view. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 Red Snapper Fillets
2 heads Romaine Lettuce

1 Lemon
1 bunch Scallion

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. Thinly slice the scallion into quarter-inch pieces and set aside.
Step 3: Slice the romaine lettuce heads in half lengthwise. With the cut side up, remove and discard the core. Then slice the romaine across into half-inch thick pieces and place in a large bowl.

Step 4: In a small saucepan over medium heat, combine 2 tablespoons olive oil, sliced scallions, red wine vinegar, black pepper, and salt. Stir and bring to a simmer.
Step 5: Add the dried cherries and crushed red pepper flakes to the saucepan, and bring to a boil. Cover, reduce heat to low, and cook for 5 minutes. Remove from heat and keep warm.
Step 6: Pat dry the red snapper fillets with paper towels. Place each fillet on a piece 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 around the fillets to create sealed packets. Place the packets on a sheet pan and bake for 7 minutes, rotating halfway through. Remove and set aside.
Step 8: Pour the warm vinaigrette over the romaine lettuce in the large bowl and toss gently to combine.
Step 9: Divide the dressed lettuce between two plates. Top with the baked red snapper fillets and squeeze the reserved lemon wedges over the fish.

Step 10: Serve immediately and enjoy your fresh, flavorful meal!

Tips & Variations

For added flavor, sprinkle some freshly chopped herbs like dill or basil into the salad.
Swap dried cherries for dried cranberries or raisins if desired.

Use other firm white fish fillets such as cod or halibut for a different but equally delicious result.
If you prefer, grill the snapper packets instead of baking for a smoky touch.

Storage

Store any leftover snapper and salad separately in airtight containers in the refrigerator for up to 2 days. Reheat the snapper gently in a low oven or microwave, though the salad is best enjoyed fresh and should be consumed promptly to avoid wilting.

How to Serve

A large white plate holds a single flat, light beige cooked fillet placed on a bed of fresh, mixed green lettuce leaves with different shapes and sizes. Scattered on the lettuce around the fillet are dark brown olives and small bits of light brown garnish. To the left of the plate is another serving of the cooked fillet on crinkled aluminum foil. The setting is on a wooden surface with visible texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the snapper ahead of time?

You can prepare the foil packets ahead and keep them refrigerated for a few hours before baking, but it’s best to bake and serve the snapper fresh for optimal texture and flavor.

Is this recipe suitable for a gluten-free diet?

Yes, this recipe contains no gluten ingredients and is naturally gluten-free. Just be sure to check that your red wine vinegar is gluten-free if you are sensitive.