Sheet Pan Cajun-Spiced Red Snapper with Roasted Vegetables

By AislePrompt Editorial · Published 2026-06-30 · Updated 2026-06-30

A vibrant and flavorful sheet pan dinner featuring red snapper fillets seasoned with Cajun spices, roasted alongside colorful vegetables for an effortless meal. This Southern-inspired seafood recipe, ready in about 45 minutes, pairs red snapper fillets, olive oil, cajun seasoning for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4 fillets (6 oz each) red snapper fillets
• 3 tbsp olive oil
• 2 tbsp cajun seasoning
• 1 large red bell pepper, sliced
• 1 medium yellow squash, sliced
• 1 medium red onion, cut into wedges
• 3 garlic cloves, minced
• 2 tbsp fresh lemon juice
• 1 tbsp fresh thyme leaves
• 1 tsp salt
• 1/2 tsp black pepper

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Instructions

1. Step 1: Preheat oven to 425°F. Line a large sheet pan with parchment paper. In a bowl, toss 1 sliced red bell pepper, 1 sliced yellow squash, and 1 sliced red onion with 2 tbsp olive oil, 1 tsp salt, 1/2 tsp black pepper, 3 minced garlic cloves, and 1 tbsp fresh thyme leaves.
2. Step 2: Spread the vegetables evenly on the sheet pan and roast for 15 minutes until they begin to soften.
3. Step 3: While vegetables roast, rub 4 red snapper fillets with 1 tbsp olive oil and 2 tbsp Cajun seasoning.
4. Step 4: Remove the sheet pan from oven, nestle the snapper fillets on top of the vegetables, and drizzle 2 tbsp fresh lemon juice over everything.
5. Step 5: Return the sheet pan to the oven and roast for an additional 12-15 minutes until the fish is opaque and flakes easily with a fork. Serve hot.