Oven Roasted Red Snapper Fillets with Tomatoes and Onions

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Fabulous!

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I truly enjoyed the vibrant color combination of this dish, and the moistness of the fish. I followed the reviews, and after cooking for 20 minutes, placed the olives, onions, lemon and zucchinis (which I added back in the oven for about 5 minutes.

I didn't care much for the heirloom tomato water- there were already many flavors that were working well together, and I thought that it didn't add anything special to the dish.

The rice worked perfectly with the fish. There isn't much else I'd change to improve this dish. Excellent!

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Makes a great presentation with really not that much effort. All the flavors blend perfectly and the rice pilaf is ideal accompaniment.

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Loved this recipe! I oven roasted the tomatoes ahead of time with olive oil & Italian seasonings, used Tilapia which is what I had, used parsley because I didn't have fresh basil, cooked 15 min & it was perfect. Served over wild rice with a salad. My husband said this was definitely a keeper (and he doesn't like fish and even my 3 girls, ages 2, 4 & 6, all devoured it.

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This is an unbelievably tasty and very easy dish to prepare.

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This is one of the best recipes for red snapper I have ever eaten! I am not a fish eater, but I thought I'd try this recipe and I am so glad I did. Truely a very good recipe.

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I made this entire recipe for the first time last night & my husband and I both loved it. The presentation was especially good. The tomato water was a nice touch, but it would be bland if the tomato wasn't top quality. I think this recipe would adapt to almost any mild to medium white fish. I used basa because I couldn't find any decent red snapper. I also agree that the veggies could use a little more cooking or perhaps a thinner slicing would do the trick.

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I've made many recipes from Foodnetwork.com. This is one of only a handful that I've made more than once. I like to cook the tomatoes and onions a bit more after the fish are done. I take the fish out of the oven and put the onions, tomatoes, and olives in a separate dish, then return them to the oven. This dish is awesome! My family loves it and I will continue to make this, with minor differences for years to come, I'm sure.