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Red Snapper with Thyme, Tomatoes, and Olives

Author/Submitted by:
Servings: 2
Categories: Low-Carb / Main Dish / Seafood

3  large  plum tomatoes, coarsely chopped
1/4  large  red onion, chopped
2  teaspoons  dried thyme
    salt and pepper, to taste
4  tablespoons  olive oil
3/4  pound  red snapper, or other mild fish
12    Kalamata olives, pitted, halved
    Freshly steamed white rice, optional

1. Combine plum tomatoes, onion, and thyme in small bowl. Season to taste with salt and pepper. Cut 1 sheet of aluminum foil about 18 inches long. Place on work surface. Drizzle 2 tablespoon olive oil in center of aluminum foil. Place red snapper fillets side by side in center of aluminum foil. Top with tomato mixture. Sprinkle with olives. Drizzle fish with remaining 2 tablespoon olive oil. Fold foil over, enclosing contents completely and crimping edges tightly to seal. (Can be prepared up to 6 hours ahead; refrigerate.)

2. Preheat oven to 450F. Place foil packet on heated baking sheet. Bake until fish is opaque in center, about 25 minutes. Remove from oven. Open foil packet over bowl to catch juices. Serve fish with juices over white rice (optional).

Leaves of thyme combine with tomatoes to create an instant sauce in this dish. The foil-packet cooking method produces wonderfully flavorful juices; serve the fish over rice to savor every last drop.

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