Snapper With Roasted Tomatoes, Peppers And Olives Recipe

Name: Snapper With Roasted Tomatoes, Peppers And Olives
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tbsp extra virgin olive oil; 1 None medium red onion, cut into thick wedges; 2 None medium red peppers, sliced thickly; 1/2 lb cherry tomatoes (about 1 2/3 cups); 4 clove garlic, unpeeled, crushed; 2 1/4 lb whole snapper; None None Sea salt and freshly ground black pepper; 4 oz green olives (about 1/2 cup); 1/3 cup coarsely chopped fresh flat-leaf parsley; None None Lemon wedges, to serve

Servings: persons

2 tbsp extra virgin olive oil
1 None medium red onion, cut into thick wedges
2 None medium red peppers, sliced thickly
1/2 lb cherry tomatoes (about 1 2/3 cups)
4 clove garlic, unpeeled, crushed
2 1/4 lb whole snapper
None None Sea salt and freshly ground black pepper
4 oz green olives (about 1/2 cup)
1/3 cup coarsely chopped fresh flat-leaf parsley
None None Lemon wedges, to serve

1
Preheat the oven to hot, 425u00b0F.
2
Combine half the olive oil with the onion, pepper, tomatoes and garlic in a large baking dish; roast, uncovered, for 20 minutes.
3
Rinse snapper in cold water; pat dry with paper towel. Score snapper diagonally on both sides. Season well with salt and pepper. Place snapper in same baking dish on top of the vegetables, drizzle with the remaining olive oil. Roast, uncovered, for a further 20 minutes or until snapper is just cooked through.
4
Remove the fish from the oven and transfer to a platter. Sprinkle the green olives over the vegetables in the roasting dish: toss to combine.
5
Serve snapper over roasted vegetable mixture with parsley and lemon wedges.

114

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 tbsp extra virgin olive oil, 1 None medium red onion, cut into thick wedges, 2 None medium red peppers, sliced thickly, 1/2 lb cherry tomatoes (about 1 2/3 cups), and more.

Yes, Snapper With Roasted Tomatoes, Peppers And Olives falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Snapper With Roasted Tomatoes, Peppers And Olives

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