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Snapper with Tomatoes and Spinach

Kori Ellis is an editor and writer based in San Antonio, TX, where she lives with her husband and four children. At SheKnows, she writes about parenting, fashion, beauty and other lifestyle topics. Additionally, Kori has been published i...


This recipe is perfect for an elegant lunch or light dinner. Snapper with tomatoes and spinach is naturally gluten-free and perfect to serve to anyone, gluten intolerant or not. This is a quick, low-fat and delightfully gourmet dish, that you can prepare in a snap.

EASY-TO-MAKE AND LOW-FATServings: Serves 4
Difficulty: Easy


For dressing:

  • 2 teaspoons gluten-free dijon mustard
  • 1 Tablespoon shallots, minced
  • 2 Tablespoons fresh lemon juice
  • 6 Tablespoons olive oil

For fish:

  • 2 large tomatoes, each cut into 8 slices
  • Salt and pepper
  • 4 handfuls baby spinach leaves
  • 16 small, fresh basil leaves
  • 2 Tablespoons olive oil for frying fish
  • 4 red snapper filets

For garnish:

  • 2 Tablespoons chives, chopped


  1. In a small bowl combine dijon mustard, shallots, lemon juice and olive oil; whisk until blended.
  2. Preheat broiler.
  3. Sprinkle tomato slices with salt and pepper and place on a baking sheet. Broil until browned, being careful not to burn.
  4. Place 4 tomato slices on each plate and top with a handful of spinach and 4 basil leaves.
  5. Heat a large non-stick skillet over medium-high heat. Season filets with salt and pepper.
  6. Add oil to skillet and when hot, add fish. Sauté until browned on both sides, about 3-4 minutes per side.
  7. Place filets on top of spinach and drizzle with dressing. Sprinkle with chives and serve immediately.

This recipe was provided by, the online gluten-free cooking magazine. Glutenfreeda has the largest collection of gluten-free recipes in the world.

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