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Red Snapper with Tomatoes and Basil

Saturday, February 4, 2012



In this dish the snapper juices mingle with the tomatoes and basil in a parchment packet to create a fabulous sauce.

Ingredients;
- 1 tbsp butter
- 1 large garlic clove, finely chopped 
- 1 lb ripe plum tomatoes seeded and chopped
- 1/4 plus 1/2 tsp salt
- 1/4 tsp ground black pepper
- 1/3 cup freshly chopped basil
- 4 red snapper fillets (6 oz each), skin removed

Preheat the oven to 400 F.

In a large skillet, melt butter over medium-high heat. Add garlic and cook for 30 seconds. Add tomatoes, 1/4 tsp salt and 1/8 tsp pepper. Cook, stirring frequently, until liquid has almost evaporated, about 5 minutes. Remove from heat and stir in basil.


With tweezers, remove any bones from snapper fillets. Place one fillet, skin side down, on parchment paper. Sprinkle with remaining 1/8 tsp each salt and pepper; top with tomato mixture.


Fold unfilled half of parchment over the fish. To seal packets, beginning at a corner where parchment is folded, make 1/2-inch wide folds, with each new fold overlapping the previous one, until packet is completely sealed. The packet will resemble half a circle. Place the packets in  jelly-roll pan. Bake 15 minutes (the packets will puff up and brown). Cut the packets open to serve. 

Enjoy!

3 comments:

Family Meals and Cooking Tips said...

The photos say it all! What a beautiful and refreshing dish you have here. The tomatoes and basil leaves surely infused the flavor snapper to a whole new level. Thanks for this marvelous idea!

Maureen said...

This is a wonderful snapper dish. Tomatoes and basil have been best friends for a long time and now they have a new pal called snapper.

Yummy

Guvi said...

Yes, my dear ladies, this is really a happy union :))

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