Snapper with Tomato and Olives
Yield: 4 Servings
Cost per Serving: $3.46
Recipe from
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Recipe Time
Cook Time:
Prep Time:
Nutritional Information
Amount per serving
- Calories: 272
- Fat: 10g
- Saturated fat: 2g
- Protein: 36g
- Carbohydrate: 7g
- Fiber: 1g
- Cholesterol: 63mg
- Sodium: 185mg
Ingredients
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 (4 oz.) tomatoes, cored and chopped
- 4 (6 oz.) boneless red snapper fillets
- 1/4 cup chopped pitted black olives
- 2 teaspoons chopped fresh thyme leaves
- Salt and pepper
Preparation
- Preheat oven to 425°F. Brush a 9-by-13-inch baking dish with 1 Tbsp. olive oil. Scatter chopped onion and tomatoes all over bottom of baking dish and place fish on top, skin side down. Surround fillets with olives, sprinkle with thyme and drizzle with remaining 1 Tbsp. oil. Season fish with salt and pepper and cover loosely with foil. Bake until fish is flaky and firm, about 25 minutes.
- Transfer fish to individual warmed plates. Spoon tomato-onion mixture and juices from baking dish evenly over fillets. Sprinkle with additional thyme, if desired. Serve warm.
Snapper with Tomato and Olives Recipe at a Glance
- COURSE: Main Dishes
- MAIN INGREDIENT: Fish, Vegetables
- DIETARY CONSIDERATION: Gluten-Free
- COOKING METHOD: Bake
- PUBLICATION: All You
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