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Snapper with Tomato-Caper Topping

Photo: Oxmoor House
Prep time 4 mins
Cook time 15 mins
Yield 4 servings (serving size: 1 fillet and 1/4 cup topping)
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

Nutrition Information

  • calories 215
  • caloriesfromfat 21 %
  • fat 4.9 g
  • satfat 0.9 g
  • monofat 2.1 g
  • polyfat 1.1 g
  • protein 36.1 g
  • carbohydrate 5.8 g
  • fiber 1.7 g
  • cholesterol 63 mg
  • iron 1.4 mg
  • sodium 391 mg
  • calcium 85 mg

How to Make It

  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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