Ingredients Jump to Instructions ↓

  1. 2 cups grape tomatoes, halved

  2. 2 tablespoons extra-virgin olive oil

  3. 2 cloves garlic , sliced

  4. 2 tablespoons balsamic vinegar Pinch red pepper flakes Kosher salt

  5. 1/2 cup fresh basil leaves, torn

  6. 4 (6-ounce) snapper fillets, with skin Freshly ground black pepper

Instructions Jump to Ingredients ↑

  1. Position a rack in the middle of the oven and preheat to 350 degrees F. Toss the tomatoes with the olive oil, garlic, vinegar, pepper flakes, and salt, to taste in a medium bowl. Toss in basil and set aside. Dry the fish very well all over. Season with salt and pepper, to taste. Drizzle a little olive oil in the bottom of a baking dish or casserole. Arrange the fish in the dish so that it is not touching. Cover the fish with the tomato mixture. Bake in the oven for 25 - 45 minutes (depending on the thickness of the fish) checking often so the fish doesn’t become dry. The fish is cooked when it easily flakes with a fork and is no longer transparent in the middle. Remove from oven when done. Let stand for 5 minutes and serve.


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