Red Snapper with Vegetables
¼
Rinse the fish fillets and pat dry. Place the fillets in a shallow glass baking dish.
Peel and chop the pearl onions. Combine the olive oil and the lemon juice. Pour the marinade over the fish. Add the pearl onions. Marinate the fish for 30 minutes in the refrigerator.
While the fish is marinating, preheat oven to 375°. Cut the tomatoes into wedges. Remove the fish from the refrigerator and add the tomatoes.
Bake the fish for 20 minutes or until opaque (a milky color) throughout.
Serves 4
Red snapper goes well with simple vegetable dishes, such as Gourmet Steamed Vegetables (page 204). Steamed rice also makes a nice accompaniment.
