This can be a simple mid-day healthy recipe or a great meditarranean themed dish for a party. Try to opt for fresh parsley and fresh lemon juice for the best results.- Jen
1 lb Fresh Snapper Fillets
1/2 Red Onion (diced)
2 Tbsp Olive oil
2 Cloves Garlic (minced)
1 Can of Diced Tomatoes (small 398ml)
2 Tbsp Capers (chopped)
1/2 cup Sliced Black Olives (drained)
1/4 tsp Crushed Chili Flakes
2 Tbsp Fresh Parsley (chopped)
1 Tbsp Lemon juice
- Preheat Oven to 400F
- In a medium skillet, heat olive oil and saute red onion until tender, about 5 mins. Then add the garlic and saute for 1 min more. Add the diced tomatoes, capers, black olives, chili flakes and chopped parsley. Bring to a boil and simmer for 10 mins.
- Next, spread 1/2 cup of the sauce into an 11x7 “ baking dish (greased). Arrange the snapper fillets in a single layer in this baking dish. Season snapper with a little salt and pepper. Drizzle lemon juice over the snapper fillets, and then cover with the remainingsauce over them.
- Bake in the oven for 15 mins. (If your snapper fillets is 1/2 “ thick I recommend a baking time of 15 mins. If the snapper fillets are 1” thick I would suggest 25 mins in the oven).