Baked Snapper with Mango Salsa Recipe

• 4 (6-ounce) snapper fillets (or other firm white fish, such as cod or halibut)
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon paprika
• 1/4 teaspoon garlic powder
• 1 lime, sliced

• 1 ripe mango, peeled and diced
• 1/2 red bell pepper, finely diced
• 1/4 red onion, finely diced
• 1 jalapeño, seeded and minced (optional)
• 2 tablespoons chopped fresh cilantro
• 1 tablespoon lime juice
• Pinch of salt

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

In a small bowl, whisk together the olive oil, salt, pepper, paprika, and garlic powder. Brush the mixture evenly over both sides of the snapper fillets.

Place the snapper fillets on the prepared baking sheet. Lay a few slices of lime over each fillet.

Bake for 12 to 15 minutes, or until the fish is opaque and flakes easily with a fork. Cooking time may vary depending on the thickness of your fillets.

While the fish is baking, prepare the mango salsa.

In a medium bowl, combine the diced mango, red bell pepper, red onion, jalapeño (if using), and cilantro.

Drizzle with lime juice and add a pinch of salt. Gently toss to combine all the ingredients.

Transfer the baked snapper fillets to serving plates. Top each fillet generously with the fresh mango salsa. Serve immediately with a side of rice or a green salad.