Go Back
Red Snapper with Potatoes and Tomatoes
Print Recipe
No ratings yet

Roasted Red Snapper

Roasted Red Snapper with Potatoes and Grape Tomatoes in Olive OIl
Course: Entree
Cuisine: Mediterranean
Keyword: red snapper

Ingredients

  • 1 pound Red Snapper Filets
  • 2 tablespoons olive oil
  • 6 small golden yukon potatoes
  • 12 grape tomatoes
  • salt, pepper
  • 1 tablespoons fresh dill or parsley
  • 1 teaspoon capers

Instructions

  • Boil potatoes in cold water until fork tender. Cool enough to be be able to slice. You can use any potato, but yukon gold slice easier without falling apart.
  • Preheat oven to 400 degrees F.
  • Drizzle olive oil bottom of dish. Add sliced potatoes. Place snapper on top of potatoes.
  • Season with salt and pepper. Drizzle olive oil over the fish, add capers, lemon juice, tomatoes, fresh dill or parsley. I prefer to cut the tomatoes in half before placing in dish.
  • Bake for 8-10 minutes.