Baked Red Snapper With Citrus Tomato Topping Recipe

Ingredients for Baked Red Snapper With Citrus Tomato Topping

• Red Snapper Fillets
• 3 tablespoons olive oil
• Diced Tomatoes With Green Chilies
• Diced Tomato
• Tangerine
• Green Onion
• ¼ cup chopped cilantro
• Salt and pepper to taste
• Salt and pepper to taste
• Herbs
• 2 tablespoons slivered almonds

How to Make Baked Red Snapper With Citrus Tomato Topping

1. Preheat oven to 475°F (240°C).
2. Pat the red snapper fillets dry and coat both sides with 1 tablespoon of olive oil. Season generously with salt and pepper.
3. Place the red snapper fillets in a 9-inch glass pie dish.
4. 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.
5. Season the topping generously with salt, pepper, and 1 teaspoon of your favorite fish herbs (e.g., dill, thyme).
6. Spoon the tomato topping evenly over the red snapper fillets.
7. Bake for 15-20 minutes, or until the snapper is opaque in the center and flakes easily with a fork.
8. For extra thorough cooking, bake for a few more minutes.
9. Garnish each serving with 1 tablespoon of slivered almonds before serving.