Oven-Roasted Snapper with Tomato and Caper Salsa
Topped with a warm, fresh salsa made with tomatoes, capers, red onion and parsley, these simple oven-roasted snapper fillets make a deliciously easy and healthful entree.
Servings: 3 to 4 servings
Ingredients
- 1 lb red snapper fillets or other mild white fish of your choice
- Juice of 1 lemon divided
- 2 tablespoons extra virgin olive oil divided
- Salt and freshly ground black pepper
- 1 tablespoon butter
- 3 tablespoons red onion chopped
- 3 plum tomatoes seeded and cut into 1/4-inch pieces
- 2 tablespoons fresh parsley finely chopped
- 2 tablespoons capers well drained
- Fresh parsley and lemon wedges for garnish
Instructions
- Preheat the oven to 425°F, line a shallow baking pan with foil and coat with nonstick spray.
- Place the snapper, skin side down on the prepared pan. Drizzle with about 1-1/2 tablespoons of the lemon juice and 1 tablespoon of the olive oil. Season with salt and pepper and set aside.
- Heat the remaining tablespoon of olive oil along with the butter in a pan over medium heat. Add the red onion and cook just until softened, about 2 minutes.
- Stir in the tomatoes and capers. Season to taste with salt and pepper and remove from the heat. Stir in the parsley and remaining lemon juice and set aside.
- Roast the fish for 8 to 12 minutes (depending on thickness), until opaque in the center, but still moist. Do not overcook.
- To serve, transfer the fish to a platter and garnish with sprigs of parsley and lemon wedges.