Baked Snapper with Roasted Tomato Relish
2 lbs red snapper filets
3 lb plum tomatoes, halved and seeded
4 tablespoons olive oil, divided
1 medium onion, sliced
2 cloves of garlic, minced
½ teaspoon fresh oregano
½ teaspoon fresh thyme
4 tablespoons capers, drained
1 4-oz can roasted chilies, chopped
¼ cup flat leaf parsley, chopped
Kosher salt and fresh ground black pepper
Preheat the oven to 400. Toss the tomatoes with 2 tablespoons olive oil, salt and pepper. Roast for 25 minutes. When cool enough to handle, chop tomatoes.
Reduce oven temperature to 350.
In a large skillet, heat remaining olive oil over medium heat. Add onion and sauté until soft. Add garlic and sauté for 1 minute. Add the roasted tomatoes, oregano, thyme, lemon juice, capers, chilies and parsley. Season salt and pepper to taste. Reduce heat to low and cook for 10 minutes to allow flavors to blend.
Lightly coat a large baking dish with olive oil, or non-stick spray, and place fish in a single layer. Top with tomato relish and bake for 30 minutes until the fish is thoroughly cooked.Tags: Fall Harvest, Fish/Seafood —