Photo: Becky Luigart-Stayner; Styling: Jan Gautro
Prep Time
6 Mins
Cook Time
10 Mins
Bake Time
15 Mins
Total Time
31 Mins
Yield
Makes 4 servings

For a pretty presentation, sear the meaty side of fish fillets first, then flip them so the skin is on the bottom before roasting.

How to Make It

Step 1

Preheat the oven to 375°. Drain sun-dried tomatoes, reserving 1 tablespoon oil. Heat 2 tablespoons olive oil and reserved sun-dried tomato oil in a saucepan over medium-high heat. Add shallots and red pepper; cook, stirring occasionally, 2 to 3 minutes or until shallots are tender. Add garlic, and cook, stirring often, 1 minute or just until garlic starts to brown. Stir in sun-dried tomatoes, parsley, and next 3 ingredients; cook, stirring often, 1 minute. Set aside, and keep warm.

Step 2

Sprinkle snapper fillets with salt and pepper. Place fillets in skillet, skin sides up, and cook 2 minutes or until lightly browned. Turn fillets, and bake 15 to 18 minutes or until fish flakes easily with a fork. Top with reserved sauce mixture.

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