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:
covered percent of daily need
