Red Snapper Featuring Oven-Roasted Cherry Tomatoes, Minced Garlic, and Fresh Basil
- Difficulty: Easy
- Servings: 4
- Nutrition Facts Per Serving: Calories 254, Total Fat 10g, Saturated Fat 2g, Carbohydrates 5g, Dietary Fiber 1g, Protein 36g
- Total Time: 30 minutes
- Preparation: 10 minutes
- Cooking: 20 minutes
Ingredients
- 2 cups cherry tomatoes, cut in half
- 2 tablespoons premium extra-virgin olive oil
- 2 cloves garlic, thinly sliced
- 1 teaspoon balsamic vinegar
- Small pinch of red pepper flakes
- Sea salt
- 1/2 cup fresh basil leaves, hand-torn
- 4 (6-ounce) red snapper fillets, skin-on
- Freshly cracked black pepper
Instructions
- Position your oven rack in the center and preheat to 350F. In a bowl, toss cherry tomatoes with 1 tablespoon olive oil, sliced garlic, balsamic vinegar, red pepper flakes, and sea salt. Spread on a baking sheet and roast until tender and juicy, about 15 minutes. Transfer to a bowl and gently fold in torn basil leaves.
- Pat fish fillets dry and score the skin in a cross-hatch pattern to prevent curling. Brush the meat side with remaining oil, then season with salt and pepper. Heat a large non-stick skillet over medium-high. Sear fillets meat-side down until golden and edges are translucent, about 3 minutes. Salt the skin side, flip, turn off heat, and let residual warmth finish cooking until firm yet moist, about 1 minute.
- Plate the fillets and top generously with the vibrant roasted tomato-basil mixture. Serve immediately and savor this fresh, flavorful dish that bursts with Mediterranean flair!
Copyright 2005 Television Recipe Iseasy, G.P. All rights reserved.
