Snapper with roasted grape tomatoes, garlic and basil

We know how it is. You want to prepare something healthy; that doesn’t compromise on taste, but you don’t have the time. We have all been there. This dish is the perfect recipe that works well for those on a tight schedule as well as those who have a little more ‘love’ to pour into the mix. Another plus is that you can gobble it down quickly because there are no bones! Bon appetite!

2 cups grape tomatoes halved
Two tablespoons extra-virgin olive oil
Two cloves garlic, sliced
One teaspoon balsamic vinegar
Pinch red pepper flakes
Kosher salt
1/2 cup fresh basil leaves, torn
4 (6-ounce) snapper fillets, with skin
Freshly ground black pepper
Position a rack in the middle of the oven and preheat to 350 degrees F.

Toss the tomatoes with one tablespoon of the olive oil, garlic, vinegar, pepper flakes, and salt, to taste. Spread out on a baking sheet and roast until the tomatoes get juicy, about 15 minutes. Transfer tomatoes to a bowl and toss with the basil.

Dry the fish very well all over. To keep the fish from curling in the pan, lightly slash a cross-hatch pattern into the skin of the fish with a sharp knife. Brush the rounded flesh side of the fish with the remaining olive oil. Season with salt and pepper, to taste. Heat a large non-stick skillet over medium-high heat. Place the fish, seasoned side down, in the oil, and cook undisturbed over high heat, until the fish turns both opaque along the edges and golden on the bottom, about 3 minutes. Lightly salt the skin side of the fish. Flip the snapper and turn off the heat and let the fish cook in the residual heat of the pan until the fillets are firm but still juicy, about 1 minute more.

Divide the fish among four plates. Top with the tomatoes and serve.

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