Oven Roasted Red Snapper Fillets with Tomatoes and Onions

Show: Episode:

Picture of Oven Roasted Red Snapper Fillets with Tomatoes and Onions Recipe Photo: Oven Roasted Red Snapper Fillets with Tomatoes and Onions Recipe
Rated 5 stars out of 5
  • Rate This Recipe
  • Read 18 Reviews
Total Time:
1 hr 0 min
Prep
25 min
Cook
35 min
Yield:
4 servings
Level:
Intermediate
x

Save To My Recipe Box

Please limit to 20 characters

Saving Recipe

Adding Recipe

Or Do Not Add

Success

This recipe was saved to your Folder_Name folder.

x

Save To My Recipe Box

Please sign in to save this recipe to your Recipe Box!!

25 Characters Max

Enter Time:

:
:

You can create up to five timers

Ingredients

  • 20 (1/4-inch thick) slices Roma tomatoes (recommended: Romanita tomatoes)
  • 1/4 cup chiffonade fresh basil leaves, plus more for garnish, if desired
  • 1/2 cup julienned sweet onions
  • 1/4 cup pitted and sliced kalamata olives
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper, plus more to taste
  • 4 (4 to 6-ounce) skin-on red snapper fillets
  • Essence, recipe follows
  • 12 thin slices lemon, seeds removed
  • 1/4 cup good-quality extra-virgin olive oil
  • Rice Pilaf, for serving, recipe follows
  • Tomato Water, recipe follows, optional
  • Chiffonade fresh basil, for garnish

Directions

Preheat the oven to 400 degrees F and line a baking sheet with parchment paper.

Combine the tomatoes, basil, onions, and olives in a bowl. Season with salt and pepper, to taste. Season both sides of the fillets with 1 teaspoon salt, 1/2 teaspoon pepper, and Essence. Arrange the fish on the baking sheet, followed by the tomato mixture and then the lemon slices. Drizzle 1 tablespoon of olive oil over each fillet.

Bake for 15 to 20 minutes, or until the snapper is cooked through. To serve, place a portion of Rice Pilaf on an entree plate. Use a spatula to remove the fish, along with the tomatoes, onions and lemons from the baking sheet and place over the Rice Pilaf. Drizzle with tomato water, if desired, and garnish each fillet with a chiffonade of fresh basil.

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):

2 1/2 tablespoons paprika

2 tablespoons salt

2 tablespoons garlic powder

1 tablespoon black pepper

1 tablespoon onion powder

1 tablespoon cayenne pepper

1 tablespoon dried oregano

1 tablespoon dried thyme

Combine all ingredients thoroughly.

Yield: 2/3 cup

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993.

Rice pilaf:

2 tablespoons unsalted butter

3/4 cup chopped yellow onions

1 cup long-grain white rice

1 3/4 cups canned low-sodium chicken broth, or chicken stock

1/2 teaspoon salt

2 tablespoons thinly sliced green onions, optional

Preheat the oven to 350 degrees F.

Melt the butter in a large ovenproof saucepan or Dutch oven over medium-high heat. Add the onions and cook, stirring, until soft, 3 to 4 minutes. Add the rice and cook, stirring, until opaque and nutty in aroma, 2 to 3 minutes. Add the chicken broth and salt, stir well, and bring to a boil. Cover with a tight-fitting lid and transfer to the oven. Bake until the rice is tender and the liquid is absorbed, 25 to 30 minutes.

Remove the rice from the oven and let stand, undisturbed, for 5 to 10 minutes. Fluff the rice with a fork and stir in the green onions, if desired. Serve hot.

Yield: 4 servings

Tomato Water:

1 large heirloom tomato, roughly chopped

Few sprigs fresh parsley

Few sprigs fresh basil

Extra-virgin olive oil

Kosher salt and freshly ground pepper

Combine all ingredients in a blender or food processor. Add just enough olive oil for flavor and season with salt and pepper, to taste.

Print Recipe

Browse Reviews by Keywordnew!

Loading review filters...

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Food Network to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

Newest Ratings and Reviews

Read all 18 reviews

  • on March 22, 2013

    Flag

    tasty and easy

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on December 20, 2012

    Flag

    I cooked this last Christmas Eve for our family's Feast of the Seven Fish. I always do mostly old favorites and try one new dish and this was last year's standout (which is why I was looking it up right now. Very delicious, really easy and pretty quick! I did not use the tomato water but otherwise followed the recipe.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on December 03, 2012

    Flag

    So delicious! I didn't use tomato water, and there was plenty of juice

    people found this review Helpful.
    Was this review helpful to you? Yes | No

Next Recipe

Advertisement

What's Hot

Iron Chef America

Hosted by: Alton Brown

Free Recipe of the Day Newsletter

Let Food Network chefs plan what's for dinner, with quick and easy recipes delivered to your inbox daily.

Ads by Google

© 2013 Television Food Network G.P. All rights reserved.