Entrée: United States – Mediterranean Baked Red Snapper

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 2

Approximate Time

Prep 10 min

Cook 20 min

Total 30 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

2 red snapper fillets, about 12 oz total (340 g total)
1 cup (150 g) cherry tomatoes, halved
1 / 4 cup (35 g) pitted Kalamata olives, sliced
2 tbsp (30 ml) capers, drained
2 cloves garlic, minced
2 tbsp (30 ml) olive oil
1 tbsp (15 ml) lemon juice
1 tsp (5 ml) dried oregano
Salt and pepper to taste

Show original ingredient measurements

2 red snapper fillets, about 12 oz total (340 g total)
1 cup (150 g) cherry tomatoes, halved
1 / 4 cup (35 g) pitted Kalamata olives, sliced
2 tbsp (30 ml) capers, drained
2 cloves garlic, minced
2 tbsp (30 ml) olive oil
1 tbsp (15 ml) lemon juice
1 tsp dried oregano
Salt and pepper to taste

Instructions

1. Preheat your oven to 400°F (200°C). Place the red snapper fillets in a baking dish. In a separate bowl, combine cherry tomatoes, olives, capers, garlic, olive oil, lemon juice, oregano, salt, and pepper.
2. Spread the tomato mixture over the fillets. Cover the dish with aluminum foil and bake for about 15-20 minutes, or until the fish is cooked through and flakes easily with a fork. Serve warm.

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