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 tablespoons extra-virgin olive oil; 1 red onion medium, cut into thick wedges; 2 red peppers medium, sliced thickly; 1/2 pound cherry tomatoes about 1 2/3 cups; 4 cloves garlic unpeeled, crushed; 2 1/4 pounds whole snapper; sea salt; freshly ground black pepper; 4 ounces green olives about 1/2 cup; 1/3 cup fresh flat leaf parsley coarsely chopped; lemon wedges to serve

Servings: persons

2 tablespoons extra-virgin olive oil
1 red onion medium, cut into thick wedges
2 red peppers medium, sliced thickly
1/2 pound cherry tomatoes about 1 2/3 cups
4 cloves garlic unpeeled, crushed
2 1/4 pounds whole snapper
sea salt
freshly ground black pepper
4 ounces green olives about 1/2 cup
1/3 cup fresh flat leaf parsley coarsely chopped
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 11 ingredients. The key ingredients include: 2 tablespoons extra-virgin olive oil, 1 red onion medium, cut into thick wedges, 2 red peppers medium, sliced thickly, 1/2 pound 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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