Red Snapper With Thyme, Tomatoes and Olives

Recipe by Bev I Am
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 35mins
SERVES: 2
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Combine plum tomatoes, shallot, and chopped thyme in small bowl.
  • Season to taste with salt and pepper.
  • Cut 1 sheet of aluminum foil about 18 inches long.
  • Place on work surface.
  • Drizzle 1 tablespoon olive oil in center of aluminum foil.
  • Place red snapper fillets side by side in center of aluminum foil.
  • Top with tomato mixture.
  • Sprinkle with olives.
  • Drizzle fish with remaining 1 tablespoon olive oil.
  • Fold foil over, enclosing contents completely and crimping edges tightly to seal (Can be prepared up to 6 hours ahead; refrigerate.).
  • Preheat oven to 450°F.
  • Place large baking sheet in oven and heat 10 minutes.
  • Place foil packet on heated baking sheet.
  • Bake until fish is opaque in center, about 15 minutes.
  • Remove from oven; let stand 5 minutes.
  • Open foil packet over bowl to catch juices.
  • Serve fish with juices over white rice.
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