Oven Roasted Red Snapper Fillets with Tomatoes and Onions

TOTAL TIME: 1 hr
Prep: 25 min
Inactive Prep: --
Cook: 35 min
 
YIELD: 4 servings
LEVEL: Intermediate

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
    • recipe tools
      • 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 Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

        It's free and easy.

      • Print Recipe

      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.

      Crosslinked

      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.

      Crosslinked

      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

      Crosslinked

      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.

      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 Cooking Channel 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.

      Advertisement

      On TV

      *ALL TIMES EASTERN
      ON AIR
      NOW
      TONIGHT
      10:00
      PM

      what's hot

      Taco Trip

      Get Cooking Channel on your TV.