Red Snapper With Thyme, Tomatoes and Olives
- Ready In:
- 35mins
- Ingredients:
- 7
- Serves:
-
2
ingredients
- 3 large plum tomatoes, coarsely chopped
- 1 shallot, chopped
- 2 teaspoons chopped fresh thyme
- 2 tablespoons olive oil
- 2 red snapper fillets (6- to 7-ounce each)
- 10 kalamata olives or 10 other brine-cured black olives, pitted, halved
- freshly steamed white rice
directions
- Combine plum tomatoes, shallot, and chopped thyme in small bowl.
- Season to taste with salt and pepper.
- Cut 1 sheet of aluminum foil about 18 inches long.
- Place on work surface.
- Drizzle 1 tablespoon olive oil in center of aluminum foil.
- Place red snapper fillets side by side in center of aluminum foil.
- Top with tomato mixture.
- Sprinkle with olives.
- Drizzle fish with remaining 1 tablespoon olive oil.
- Fold foil over, enclosing contents completely and crimping edges tightly to seal (Can be prepared up to 6 hours ahead; refrigerate.).
- Preheat oven to 450°F.
- Place large baking sheet in oven and heat 10 minutes.
- Place foil packet on heated baking sheet.
- Bake until fish is opaque in center, about 15 minutes.
- Remove from oven; let stand 5 minutes.
- Open foil packet over bowl to catch juices.
- Serve fish with juices over white rice.
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Reviews
RECIPE SUBMITTED BY
Bev I Am
United States
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