Snapper with Tomato-Caper Topping

Photo: Oxmoor House

Halibut, sea bass, redfish, or pompano will also work well in this recipe.

Yield: 4 servings (serving size: 1 fillet and 1/4 cup topping)
Recipe from Oxmoor House

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Recipe Time

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Nutritional Information

Amount per serving
  • Calories: 215
  • Calories from fat: 21%
  • Fat: 4.9g
  • Saturated fat: 0.9g
  • Monounsaturated fat: 2.1g
  • Polyunsaturated fat: 1.1g
  • Protein: 36.1g
  • Carbohydrate: 5.8g
  • Fiber: 1.7g
  • Cholesterol: 63mg
  • Iron: 1.4mg
  • Sodium: 391mg
  • Calcium: 85mg

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

Preparation

  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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