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1
Preheat the oven to 400 degrees F.
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2
Rinse the snapper under cold running water and pat dry with paper towels.
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3
Place in a large glass or ceramic baking dish.
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4
Make 5 (3-inch) slits in each side.
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5
Season each side of the fish with 1 tablespoon of the olive oil, 1 1/2 teaspoons of the salt, 1/2 teaspoon of the pepper, and 1 1/2 teaspoons of the herbes de Provence.
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6
Bake the fish for 30 minutes.
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7
Meanwhile, toss the tomatoes with the remaining 1 tablespoon olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper and the fresh basil in a large bowl.
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8
Cover and set aside at room temperature.
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9
Remove the fish from the oven and thickly coat the top side of the fish, from just behind the head to just before the tail, with the tapenade.
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10
Layer the tomatoes on top of the tapenade, then top with the onions.
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11
Return the fish to the oven and bake until the juices run clear and the onions are beginning to crisp and slightly blacken around the edges, about 30 minutes.
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12
Remove from the oven.
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13
With a large spatula, gently lift the tomato and onion topping and underlying tapenade from the fish, and arrange around the edges of a serving platter.
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14
With 2 spoons, loosen the head from the body of the fish, lift it away, and discard.
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15
Run 1 of the spoons down the back of the fish and gently separate the flesh into the 2 fillets.
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16
Lift the top fillet onto the serving platter.
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17
Carefully lift the spine and other bones out of the fish and discard.
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18
Place the remaining fish fillet on the platter and serve.
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19
Combine all the ingredients except the basil in the bowl of a food processor.
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20
Puree and then transfer to a bowl.
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21
Fold in the basil and set aside until needed, up to two hours, or refrigerate for up to three days in an airtight container.
