Roasted Snapper with Tomato Relish
Yield
6 servingsPrep
15 minCook
15 minReady
30 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
tapenade
|
* |
| 1 | tablespoon |
dijon mustard
|
|
| 6 | each |
red snapper fillets
skinned |
*
|
| 2 | each |
tomatoes
seeded, diced |
|
| 2 | tablespoons |
basil
fresh, chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
tapenade
|
* |
| 15 | ml |
dijon mustard
|
|
| 6 | each |
red snapper fillets
skinned |
*
|
| 2 | each |
tomatoes
seeded, diced |
|
| 3E+1 | ml |
basil
fresh, chopped |
|
Directions
In cup, combine tapenade and mustard; mix well.
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.
Meanwhile, in medium bowl, combine tomatoes, basil and ¼ teaspoon each salt and pepper.
Spoon over fillets.
