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| I could eat this everyday! |
(I can get 6 wedges per tomato)
1/4 cup chiffonade fresh basil leaves
1/2 cup sweet onions - I like to cut them in 1/2" thick rings then cut those in half or small chunks
1/4 cup pitted and sliced kalamata olives
1 pound Red Snapper fillets - this is usually about two nice size fillets (skin-on off)
6 Thin slices of lemon, no seeds!
1/4 cup good-quality extra-virgin olive oil
Preheat the oven to 400 degrees F
Use a casserole dish or baking pan large enough for two long fillets of the fish
Combine the tomatoes, basil, onions, and olives in a bowl. Season with salt and pepper.
Season both sides of the fillets with the spice mix (see below)
Add fish to the pan. Then place the lemon slices on top.. and drizzle about 1 tablespoon of olive oil over each fillet. I always like a little extra...
Then add the Tomato/Basil mix on top!
Bake for 15 to 20 minutes uncovered or until the snapper is cooked through.
After the first bite, you will scream Woo Hoo!!!
Spice Mix for fish
Combine:
1 tablespoons paprika
1 tsp salt
1.5 teaspoons garlic powder
1.5 teaspoons black pepper
1.5 teaspoons onion powder
1.5 teaspoons cayenne pepper
1.5 teaspoons dried oregano
1.5 teaspoons dried thyme
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