Ingredients for Baked Red Snapper With Citrus Tomato Topping
- 1 1/2 lbs red snapper fillets
- 3 tablespoons olive oil
- 1 (14.5 ounce) can diced tomatoes with green chilies
- not used as a distinct ingredient in this recipe
- 1/2 cup segmented tangerine pieces
- 1/4 cup chopped green onions
- 1/4 cup chopped fresh cilantro
- salt, to taste
- pepper, to taste
- 1 teaspoon fish herbs (such as dill, thyme)
- 2 tablespoons slivered almonds
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How to Make Baked Red Snapper With Citrus Tomato Topping
- Preheat oven to 475°F (240°C).
- Pat the red snapper fillets dry and coat both sides with 1 tablespoon of olive oil. Season generously with salt and pepper.
- Place the red snapper fillets in a 9-inch glass pie dish.
- In a small bowl, whisk together the remaining 2 tablespoons of olive oil, 1 (14.5 ounce) can of diced tomatoes with green chilies, ½ cup of segmented tangerine pieces, ¼ cup chopped green onions, and ¼ cup chopped cilantro.
- Season the topping generously with salt, pepper, and 1 teaspoon of your favorite fish herbs (e.g., dill, thyme).
- Spoon the tomato topping evenly over the red snapper fillets.
- Bake for 15-20 minutes, or until the snapper is opaque in the center and flakes easily with a fork.
- For extra thorough cooking, bake for a few more minutes.
- Garnish each serving with 1 tablespoon of slivered almonds before serving.
Nutrition Information (Approximate per serving)
Sodium
78 g
Sugar
16g
Fat
6g
Carbs
2g
