Baked Red Snapper, Valencia
INGREDIENTS:
6 6-ounce red snapper or
-tilapia fillets
1/4 c Extra-virgin olive oil
4 Sprigs fresh thyme
3 Tomatoes; peeled, seeded and
-chopped
1/2 c Coarsely chopped green
-olives
1/4 ts Dried hot red pepper flakes
2 Cloves garlic; minced
1/2 c Finely chopped red onion
1 tb Fresh lime juice
6 6-ounce red snapper or
-tilapia fillets
1/4 c Extra-virgin olive oil
4 Sprigs fresh thyme
3 Tomatoes; peeled, seeded and
-chopped
1/2 c Coarsely chopped green
-olives
1/4 ts Dried hot red pepper flakes
2 Cloves garlic; minced
1/2 c Finely chopped red onion
1 tb Fresh lime juice
rrom: Rebecca Radnor japlady@nwu.edu
Preheat the oven to 400 degrees. Oil lightly a shallow baking dish large enough to hold the fillets in one layer. In a bowl stir together the oil, the thyme, the tomatoes, the olives, the red pepper flakes, the garlic, the onion, and the lime juice. In the prepared baking dish arrange the fillets, skin sides down, season them with salt, and spoon the tomato mixture over them. Bake the fish, uncovered, in the middle of the oven 15 to 20 minutes, or until it just flakes. Serves 6.
/FISH
Preheat the oven to 400 degrees. Oil lightly a shallow baking dish large enough to hold the fillets in one layer. In a bowl stir together the oil, the thyme, the tomatoes, the olives, the red pepper flakes, the garlic, the onion, and the lime juice. In the prepared baking dish arrange the fillets, skin sides down, season them with salt, and spoon the tomato mixture over them. Bake the fish, uncovered, in the middle of the oven 15 to 20 minutes, or until it just flakes. Serves 6.
/FISH