Perch or Snapper Fillet With Tomatoes and Onion

From Kings cooking studio. Goes well with cous cous or rice.

• Ready In: 15 mins
• Serves: 4

Ingredients

• 4  red snapper fillets or 4  perch fillets, skin on
• 1⁄2 cup fresh parsley, chopped
• 4  plum tomatoes, can use vine ripe, chopped
• 1  small onion, diced
• 2  ounces lemon juice
•  salt, to taste
•  pepper
• 2  tablespoons olive oil
•  canola oil, to coat baking dish

Directions

1. Preheat oven to 325 degrees F.
2. Coat a baking dish with canola oil thoroughly and add the fillets skin side down.
3. Pour the lemon juice over the fish and bake approximately 8 minutes or less, the fish will flake when touched with a fork when done.
4. While the fillets bake, heat a medium saute pan over medium heat and add the olive oil to it.
5. Heat the oil and add the garlic and onions.
6. Once the onions are translucent, add the tomatoes and parsley.
7. Continue to saute for approximately 5 minutes over medium heat.
8. Remove the fillets from the oven and serve with the tomatoes and onions on top.