Snapper with Tomato and Olives

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

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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