Yield: 4
Mediterranean Snapper
Prep Time
10 minutes
Cook Time
8 minutes
Total Time
18 minutes
Ingredients
Roasted Red Snapper
- 2 tbsp oil
- 4 red snapper fillets (4oz)
- 1 lemon, zest and juice
- Salt and pepper, to taste
Pan-Roasted Tomatoes
- 2 tbsp olive oil
- 1 cup cherry tomatoes
- ¼ cup Kalamata olives
- ¼ cup roasted red peppers
- 2 garlic cloves, minced
- 2 tbsp capers
- 1 tbsp fresh parsley
- 1 tbsp fresh dill
Instructions
- Preheat the oven to 400°F. Line a baking sheet with parchment paper.
- Arrange the snapper fillets on the baking sheet. Evenly coat the snapper with the oil, lemon zest, juice, salt and pepper.
- Bake until it becomes firm and flakes easily, about 8 minutes.
- In the meantime, heat the olive oil in a skillet over medium-high heat. Add the tomatoes and cook until they begin to release their juices, 1 to 2 minutes. Stir in the olives and roasted red peppers. Add the garlic and cook until fragrant, 30 seconds. Stir in the capers, parsley and dill.
- Serve the snapper immediately topped with the pan-roasted tomatoes.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 404Total Fat: 19gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 80mgSodium: 363mgCarbohydrates: 11gFiber: 1gSugar: 9gProtein: 46g
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