Mediterranean Baked Red Snapper Fillet

 

Ingredients

12 oz red snapper fillet

Kosher salt and ground black pepper

Extra virgin olive oil

Juice of ½ lemon

10 cherry tomatoes, halved

¼ cup sliced roasted red peppers

12 pitted olives (I used a combination of kalamata olives and green olives)

¼ sliced red onion

4 garlic cloves, minced

1 teaspoon fresh thyme leaves

1 teaspoon dried oregano

Directions

Heat the oven to 425 degrees F.

Pat the fish dry and season with salt and pepper on both sides. Brush a baking dish with a little extra virgin olive oil and put the fish in it. Squeeze the lemon juice all over the top of the fish.

In a mixing bowl, combine the tomatoes, peppers, olives, onions, garlic, and spices. Add a very small pinch of salt and ground pepper. Add 2 tablespoons extra virgin olive oil, toss to combine.

Pour the mixture over the fish.

Bake 20 minutes (this will depend on the thickness of your fish).

Remove from the heat and serve.

I served the fish with roasted asparagus.