Snapper with Grape Tomatoes and Basil
Beth Huebner
A quick, healthy and fresh roasted fish dinner. Also wonderful made with orange roughy, halibut or sea bass.
ingredients
- 2 cups grape tomatoes, halved
- 2 tablespoons extra-virgin olive oil
- 2 cloves garlic, sliced
- 2 tablespoons balsamic vinegar
- Pinch red pepper flakes
- Kosher salt
- 1/2 cup fresh basil leaves, torn
- 4 (6-ounce) snapper fillets, with skin
- Freshly ground black pepper
directions
- 1
Position a rack in the middle of the oven and preheat to 350 degrees F.
- 2
Toss the tomatoes with the olive oil, garlic, vinegar, pepper flakes, and salt, to taste in a medium bowl. Toss in basil and set aside.
- 3
Dry the fish very well all over.
- 4
Season with salt and pepper, to taste.
- 5
Drizzle a little olive oil in the bottom of a baking dish or casserole. Arrange the fish in the dish so that it is not touching. Cover the fish with the tomato mixture.
- 6
Bake in the oven for 25 - 45 minutes (depending on the thickness of the fish) checking often so the fish doesn’t become dry.
- 7
The fish is cooked when it easily flakes with a fork and is no longer transparent in the middle.
- 8
Remove from oven when done. Let stand for 5 minutes and serve.
Source: Beth Huebner
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