Oven Roasted Red Snapper Fillets with Tomatoes and Onions

Oven Roasted Red Snapper Fillets with Tomatoes and Onions

Ingredients

• 20 (1/4-inch thick) slices Roma tomatoes (recommended: Romanita tomatoes)
• 1/4 cup chiffonade fresh basil leaves, plus more for garnish, if desired
• 1/2 cup julienned sweet onions
• 1/4 cup pitted and sliced kalamata olives
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper, plus more to taste
• 4 (4 to 6-ounce) skin-on red snapper fillets
• Essence, recipe follows
• 12 thin slices lemon, seeds removed
• 1/4 cup good-quality extra-virgin olive oil
• Rice Pilaf, for serving, recipe follows
• Tomato Water, recipe follows, optional
• Chiffonade fresh basil, for garnish

Directions

Preheat the oven to 400 degrees F and line a baking sheet with parchment paper.

Combine the tomatoes, basil, onions, and olives in a bowl. Season with salt and pepper, to taste. Season both sides of the fillets with 1 teaspoon salt, 1/2 teaspoon pepper, and Essence. Arrange the fish on the baking sheet, followed by the tomato mixture and then the lemon slices. Drizzle 1 tablespoon of olive oil over each fillet.

Bake for 15 to 20 minutes, or until the snapper is cooked through. To serve, place a portion of Rice Pilaf on an entree plate. Use a spatula to remove the fish, along with the tomatoes, onions and lemons from the baking sheet and place over the Rice Pilaf. Drizzle with tomato water, if desired, and garnish each fillet with a chiffonade of fresh basil.

Roasted Whole Red Snapper

Roasted Whole Red Snapper

Ingredient

•     One whole 3-pound red snapper, cleaned and scaled
•     1/4 cup chopped cilantro
•     2 tablespoons minced fresh ginger
•     2 scallions, finely chopped
•     1 garlic clove, minced
•     1 teaspoon Asian sesame oil
•     1 tablespoon canola oil, plus more for rubbing

Instruction
    COOK THE FISH
    Choose one of the flavor and chop all of the ingredients except the oil together with a large pinch of salt. Transfer the paste to a small bowl and stir in the oil. Make 5 parallel 3-inch-long slashes on each side of the snapper, slicing almost through to the bone. Lightly season the fish with salt and fill the slashes with the paste. Rub the fish all over with canola oil.
    Preheat the oven to 425°. Transfer the fish to a heavy rimmed baking sheet so it stands upright. To keep the fish stable, splay the belly flaps and set a crumpled foil ball under the tail. Roast the fish for 30 minutes, until the flesh just flakes. Transfer the fish to a platter. Using 2 forks, lift the fillets off the bones and serve.