Snapper with Tomato-Caper Topping |
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Prep Time: 4 Minutes Cook Time: 15 Minutes |
Ready In: 19 Minutes Servings: 4 |
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Halibut, sea bass, redfish, or pompano will also work well in this recipe. Ingredients:
2 cups halved grape tomatoes |
2 tablespoons capers, drained |
2 tablespoons fresh lemon juice (about 1 lemon) |
2 teaspoons olive oil |
1 1/2 teaspoons dried or 1 tablespoon chopped fresh basil |
1/4 teaspoon salt |
1/8 teaspoon crushed red pepper (optional) |
4 (6-ounce) snapper or grouper fillets (about 3/4 inch thick) |
cooking spray |
1 teaspoon paprika |
2 tablespoons chopped fresh parsley |
1 lemon, cut into 4 wedges |
Directions:
1. Preheat oven to 450º.
2. Combine first 6 ingredients and crushed red pepper, if desired; set aside.
3. Place snapper on a broiler pan lined with aluminum foil; coat foil with cooking spray. Sprinkle snapper with paprika; coat with cooking spray. Bake at 450º for 10 minutes.
4. Top snapper with tomato mixture; bake 5 minutes or until fish flakes easily when tested with a fork. Sprinkle with parsley, and serve with lemon wedges.
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