For a pretty presentation, sear the meaty side of fish fillets first, then flip them so the skin is on the bottom before roasting.
Coastal Living OCTOBER 2011
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.
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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