Dinner Tonight: Red Snapper With Tomatoes And Olives Baked In Foil Recipe

1. 1

   Preheat the oven to 450 degrees. Take a sheet of aluminum foil that is at least 18 inches long. In the middle pour 1 tablespoon of the olive oil. Add the red snapper fillets skin side down. Pile on the tomatoes, shallot, thyme, and olives over the fillets. Sprinkle with salt and drizzle with the other tablespoon of olive.

2. 2

   Fold the aluminum foil up around the around the fish, creating a tight pouch. Set on a baking sheet in the oven. Cook for 15 minutes. Remove from the oven and let cool for 5 minutes.

3. 3

   Carefully unfold the aluminum foil. Transfer fish and all the juices to a plate. Serve with white rice. Season with salt and pepper to taste.

* Per serving · 4 servings · Values may vary.

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