Snapper with Tomato-Caper Topping

Snapper with Tomato-Caper Topping

Snapper with Tomato-Caper Topping

  If snapper is unavailable, 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 
  • 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.