Roasted Snapper with Tomato Relish
Author: Kitchens
  • 2 Tablespoons tapenade; (olive paste, available at Greek stores, or make your own)
  • 1 Tablespoon Dijon mustard
  • 6 snapper fillets; skinned 3 1/4 pounds
  • 2 tomatoes; seeded, diced
  • 2 Tablespoons fresh basil; chopped
  1. 1. In cup, combine tapenade and mustard; mix well.
  2. Preheat oven to 500 degrees F. Grease jellyroll pan. Fold ends of fillets under so each fillet forms a square; place in pan. Spread tapenade mixture over fillets; bake 15 minutes or until cooked through.
  3. Meanwhile, in medium bowl, combine tomatoes, basil and 1/4 Tablespoons each salt and pepper; mix. Spoon over fillets.
NUTRITIONAL INFORMATION PER SERVING: 209 calories; 40 g protein; 3 g carbohydrates; 3 g fat; 71 mg cholesterol; 317 mg sodium
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