Snapper with Tomato and Olives

Snapper with Tomato and Olives
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  • 2 teaspoons chopped fresh thyme leaves
  • 4 (6 oz.) boneless red snapper fillets
  • 2 tablespoons olive oil
  • 2 (4 oz.) tomatoes, cored and chopped
  • 1 onion, chopped
  • ¼ cup chopped pitted black olives
  • Salt and pepper

Preheat oven to 425°F. Brush a 9-by-13-inch baking dish with 1 Tbsp. olive oil. Scatter chopped onion and tomatoes all over bottom of baking dish and place fish on top, skin side down. Surround fillets with olives, sprinkle with thyme and drizzle with remaining 1 Tbsp. oil. Season fish with salt ...

View full recipe at My Recipes


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