BAKED RED SNAPPER w/TOMATOES & OLIVES

By BobD

Ingredients

• 1 teaspoon minced garlic
• 1/4 cup olive oil
• 1/4 cup lemon juice
• Salt and freshly ground black pepper
• Six (7-oz) red snapper fillets
• 1 shallot, chopped
• 4 tomatoes, peeled, seeded and coarsely chopped
• 2/3 cup sliced pitted Kalamata or other large Italian, French or Greek black olives
• 15 large leaves fresh basil, finely shredded
• 1/2 cup, packed fresh parsley, chopped
• 1/4 cup olive oil
• Vegetable oil cooking spray

Details

Servings 6
Adapted from cooking.com

Preparation

Step 1

In a mixing bowl, combine half of the minced garlic with the oil, lemon juice, and salt and pepper to taste. Marinate the fish in the mixture for an hour, turning once.

In the bowl of a food processor, chop the shallot, tomatoes, olives, basil and parsley. Transfer to a bowl, add the olive oil and season to taste with salt and pepper; set aside.

Preheat the oven to 350 degrees F. Spray a large skillet with vegetable spray. Heat the skillet over medium heat and sauté the fish for 2 minutes a side. Remove the skillet from the heat and with a wide spatula, transfer the fish to a baking dish.

Top the fish with the tomato mixture and bake for 10 to 15 minutes or until the interior of the fish is opaque and cooked through. Remove and serve with the pan juices over rice, pasta or potatoes.