Snapper with Roasted Grape Tomatoes, Garlic, and Basil

If you have about 30 minutes to spend in the kitchen, Snapper with Roasted Grape Tomatoes, Garlic, and Basil might be an outstanding gluten free, dairy free, paleolithic, and primal recipe to try. This main course has 250 calories, 36g of protein, and 9g of fat per serving. For $3.9 per serving, this recipe covers 24% of your daily requirements of vitamins and minerals. This recipe serves 4. A mixture of balsamic vinegar, snapper fillets, grape tomatoes, and a handful of other ingredients are all it takes to make this recipe so scrumptious. 375 people have made this recipe and would make it again. It is brought to you by Foodnetwork. With a spoonacular score of 100%, this dish is amazing. Similar recipes are Roasted Grape Tomatoes, Onions, and Garlic on Toast with Fresh Basil, Moist Roasted Whole Red Snapper with Tomatoes, Basil and Oregano, and Pan-Roasted Snapper Fillets with Sun-Dried Tomatoes and Garlic.

Servings: 4

Preparation duration: 10 minutes

Cooking duration: 20 minutes

 

Ingredients:

1 teaspoon balsamic vinegar

Freshly ground black pepper

1/2 cup fresh basil leaves, torn

2 cloves garlic, sliced

2 cups grape tomatoes, halved

Kosher salt

2 tablespoons extra-virgin olive oil

Pinch red pepper flakes

4 (6-ounce) snapper fillets, with skin

Equipment:

oven

baking sheet

bowl

knife

frying pan

Cooking instruction summary:

Position a rack in the middle of the oven and preheat to 350 degrees F. Toss the tomatoes with 1 tablespoon of the olive oil, garlic, vinegar, pepper flakes, and salt, to taste. Spread out on a baking sheet and roast until the tomatoes get juicy, about 15 minutes. Transfer tomatoes to a bowl and toss with the basil. Dry the fish very well all over. To keep the fish from curling in the pan, lightly slash a cross-hatch pattern into the skin of the fish with a sharp knife. Brush the rounded flesh side of the fish with the remaining olive oil. Season with salt and pepper, to taste. Heat a large non-stick skillet over medium-high heat. Place the fish, seasoned side down, in the oil, and cook undisturbed over high heat, until the fish turns both opaque along the edges and golden on the bottom, about 3 minutes. Lightly salt the skin side of the fish. Flip the snapper and turn off the heat and let the fish cook in the residual heat of the pan until the fillets are firm but still juicy, about 1 minute more. Divide the fish among 4 plates. Top with the tomatoes and serve.

 

Step by step:


1. Position a rack in the middle of the oven and preheat to 350 degrees F.

2. Toss the tomatoes with 1 tablespoon of the olive oil, garlic, vinegar, pepper flakes, and salt, to taste.

3. Spread out on a baking sheet and roast until the tomatoes get juicy, about 15 minutes.

4. Transfer tomatoes to a bowl and toss with the basil.

5. Dry the fish very well all over. To keep the fish from curling in the pan, lightly slash a cross-hatch pattern into the skin of the fish with a sharp knife.

6. Brush the rounded flesh side of the fish with the remaining olive oil. Season with salt and pepper, to taste.

7. Heat a large non-stick skillet over medium-high heat.

8. Place the fish, seasoned side down, in the oil, and cook undisturbed over high heat, until the fish turns both opaque along the edges and golden on the bottom, about 3 minutes. Lightly salt the skin side of the fish. Flip the snapper and turn off the heat and let the fish cook in the residual heat of the pan until the fillets are firm but still juicy, about 1 minute more.

9. Divide the fish among 4 plates. Top with the tomatoes and serve.


Nutrition Information:

Quickview
272k Calories
36g Protein
9g Total Fat
8g Carbs
100% Health Score
Limit These
Calories
272k
14%

Fat
9g
15%

  Saturated Fat
1g
9%

Carbohydrates
8g
3%

  Sugar
5g
6%

Cholesterol
62mg
21%

Sodium
310mg
14%

Get Enough Of These
Protein
36g
73%

Vitamin C
109mg
132%

Vitamin D
17µg
116%

Selenium
65µg
93%

Vitamin B12
5µg
85%

Vitamin A
3299IU
66%

Vitamin B6
0.98mg
49%

Phosphorus
378mg
38%

Potassium
1059mg
30%

Vitamin E
4mg
28%

Vitamin K
26µg
25%

Magnesium
74mg
19%

Vitamin B5
1mg
16%

Folate
56µg
14%

Manganese
0.25mg
13%

Fiber
2g
10%

Vitamin B1
0.15mg
10%

Vitamin B3
1mg
8%

Calcium
75mg
8%

Zinc
0.97mg
6%

Copper
0.12mg
6%

Iron
1mg
6%

Vitamin B2
0.09mg
5%

covered percent of daily need
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