Roasted Red Snapper on a Bed of Onions, Tomatoes, Olives, and Herbs
Preheat the oven to 450°F.
In a casserole or gratin dish large enough to hold the fish, arrange the onions, chopped herbs, tomatoes, and olives.
Rinse the snapper under cold, running water and pat dry. Place the snapper on top of the onion mixture and drizzle with olive oil.
Tent the fish with aluminum foil and roast for 20 to 22 minutes or until the fish begins to flake when tested in the thickest part.
