Roasted Snapper with Tomato and Herb Crust

Instructions

1. 1

   Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper.

   Tip: Parchment paper prevents the fish from sticking and makes cleanup easier.

2. 2

   In a medium bowl, combine the diced tomatoes, minced garlic, red onion, olives, capers, and half of the fresh basil. Drizzle with 2 tablespoons of olive oil and lemon juice, then season with salt and pepper. Toss gently to combine.

   Tip: Prepare the tomato mixture while your oven preheats to save time.

3. 3

   Pat the snapper fillets dry with paper towels and arrange them skin-side down on the prepared baking sheet, spacing them about 2 inches apart.

   Tip: Drying the fish helps achieve better browning and prevents sticking.

4. 4

   Brush the top of each fillet with the remaining 2 tablespoons of olive oil and sprinkle with oregano, salt, and pepper.

   Tip: Season the fish lightly as the tomato topping adds additional flavor.

5. 5

   Divide the tomato mixture evenly among the four fillets, spooning it generously over the top of each one.

   Tip: Don't worry if some tomato falls to the sides—it will create a delicious pan sauce.

6. 6

   Roast in the preheated oven for 20-25 minutes, until the fish is opaque and flakes easily with a fork and the edges of the fillets are lightly golden.

   Tip: Begin checking at 20 minutes; cooking time may vary based on fillet thickness.

7. 7

   Remove from the oven and top each fillet with the remaining fresh basil for brightness and aroma.

   Tip: Adding basil at the end preserves its fresh flavor and aromatic qualities.

8. 8

   Serve immediately on individual plates, spooning any pan juices over the top.

   Tip: Pair with crusty bread or roasted vegetables to soak up the delicious tomato sauce.