This beautiful Snapper came from our local fisherman at the local Winter Park farmers market. Beautifully 2.1lb filet of a half of fish with skin on. Cooks up in less than 10 minutes in the oven at 425F with little to no preparation. I served it on a bed of arugula and finished it off with tomatoes, olives and crispy garlic with a farro salad. Délicieux!!!
2-2 1/2 ib. Snapper filet with skin on.
1 lemon thinly sliced
8 sprigs of thyme or herb of your choice
2 cups of arugula lightly tossed in some good balsamic vinegar
1 cup cherry tomatoes
1/2 cup green olives
1 medium thinly sliced onion
4 cloves of garlic thinly sliced
Chile pepper flakes, salt n pepper
A few hours before dinner, or even early in the morning, in a small sauce pan with 2 tablespoons of olive oil, simmer on low heat tomatoes and olives.
Stir about every 10-15 minutes to make sure it does not dry out.
You could add a tablespoon of butter, I did not.
After 2 hours, turn off heat, add salt, pepper, chili pepper flakes (to taste) and cover.
Once oven is ready, 15 minutes before serving, brush lightly olive oil on a foiled cookie sheet, layer lemon slices and place herbs down center on top of lemons.
Place snapper skin side up on top of the lemon and herbs.
Bake in middle of oven for approximately 10-15 minutes depending on size and thickness. I only cooked mine for 10 minutes!
Just watch it carefully and every oven varies as does the size of fish.
While fish is baking, decorate the outside rim of platter you will be serving fish on with arugula.
You can also warm up the olive mixture at this time.
When Snapper is done flip it skin side down on platter and drizzle to olive/tomato mixture on top.
So simple and absolutely was a favorite for all!
Farro recipe coming next…