Some evenings call for a meal that feels light, bright, and energizing — but still deeply satisfying. This high-protein lemon-thyme snapper fits the moment perfectly. As it bakes, the kitchen fills with the fresh scent of citrus, warm herbs, and buttery richness. The snapper turns beautifully flaky, while the almond-herb topping becomes crisp and toasty, adding a layer of texture that makes each bite feel special. Inspired by classic baked seafood flavors, this version delivers more crunch, more aromatics, and a naturally high-protein boost — ideal for athletes, active eaters, or anyone wanting a clean, flavorful dinner.
Recipe Info
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Servings: 4
- Cuisine: International
- Course: Main Course
Ingredients
For the Snapper
- 4 snapper fillets (5–6 oz each), skin on
- 2 tablespoons unsalted butter, melted
- 1 small lemon (juice + zest)
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon smoked paprika (optional)
For the Almond-Herb Crunch
- 2/3 cup chopped raw almonds
- 2 tablespoons chopped parsley
- 1 tablespoon chopped thyme
- 1 tablespoon olive oil
- Pinch of salt
- Pinch of pepper
Optional for Serving
- Lemon wedges
- Extra parsley
Instructions
- Preheat the oven to 425°F (220°C). Line a sheet pan with parchment or lightly oil a baking dish.
- Pat the snapper fillets dry so the skin and crust crisp properly.
- Mix the melted butter, lemon juice, and half the lemon zest. Brush over both sides of each fillet.
- Season the top with salt, pepper, and smoked paprika. Place the fillets skin-side down.
- In a bowl, combine almonds, parsley, thyme, olive oil, remaining lemon zest, salt, and pepper. Mix until coated.
- Spoon the almond-herb mixture over each fillet, pressing gently so it sticks.
- Bake for 13–16 minutes, or until the topping turns golden and the fish flakes easily with a fork.
- Rest for 2 minutes, then serve with lemon wedges and a sprinkle of parsley.
Tips & Variations
- Nut Variations: Swap almonds for pistachios or walnuts for a different crunch.
- Herb Swaps: Try basil, dill, or oregano instead of thyme for a flavor twist.
- Extra Protein: Serve over quinoa, lentils, or chickpea mash to boost protein even more.
- Skinless Option: Works with skinless snapper — just press the topping firmly so it sticks.
- Meal Prep Friendly: Prepare the almond topping ahead and refrigerate for up to 2 days.
Approximate Nutrition (Per Serving)
- Calories: About 340
- Protein: About 28g
- Carbohydrates: About 5g
- Fat: About 21g
- Fiber: About 2g
- Sugar: About 2g
- Sodium: About 360mg
High-Protein Crispy Lemon-Thyme Snapper
Ingredients
Method
- Preheat the oven to 425°F (220°C). Line a sheet pan with parchment or lightly oil a baking dish.
- Pat the snapper fillets dry so the skin and crust crisp properly.
- Mix the melted butter, lemon juice, and half the lemon zest. Brush over both sides of each fillet.
- Season the top with salt, pepper, and smoked paprika. Place the fillets skin-side down.
- In a bowl, combine almonds, parsley, thyme, olive oil, remaining lemon zest, salt, and pepper. Mix until coated.
- Spoon the almond-herb mixture over each fillet, pressing gently so it sticks.
- Bake for 13–16 minutes, or until the topping turns golden and the fish flakes easily with a fork.
- Rest for 2 minutes, then serve with lemon wedges and a sprinkle of parsley.
Notes
- Protein: About 28g
- Carbohydrates: About 5g
- Fat: About 21g
- Fiber: About 2g
- Sugar: About 2g
- Sodium: About 360mg
FAQs
Can I make this ahead of time?
Yes. Bake the fish, refrigerate for up to 2 days, and reheat at 325°F for 5–7 minutes.
Can I make it dairy-free?
Yes. Replace the butter with olive oil or avocado oil.
Is this recipe naturally gluten-free?
It is completely gluten-free since it uses no breadcrumbs or flour.
How do I keep the topping from falling off?
Press it firmly onto the fish and avoid moving the fillets until after baking.
