Roasted Snapper with Cherry Tomatoes Recipe

by katerina on July 17, 2007

I had some leftover fish I had to use tonight while it was still good so I threw this together with some beautiful looking local cherry tomatoes. This is the first meal I have cooked on a weeknight in quite awhile, because our apartment is just so hot. Plus, foolishly this is a hot meal to cook since it involves the oven and two skillets. We totally need air conditioning. I actually jumped in the shower while the fish was in the oven. Other then that I would highly recommend this it is fresh and easy and nice served with a salad.

[print_this]Roasted Snapper with Cherry Tomatoes
(serves 2)

2 fillets of snapper, skins off
1 package of cherry tomatoes, cut in half (about 2 dozen)
1T butter
3T olive oil
1 clove garlic, cut in half
2t white wine
salt and pepper

1. Preheat the oven to 400F. Put a non-stick skillet on over medium heat and a second skillet over low-medium heat with 2T of the oil.
2. Pat the fish dry and salt and pepper it. Meanwhile when the oil is hot add the garlic to the second pan and let it sizzle until it turns a light golden brown. Remove and discard.
3. (If your non-stick pan is not oven proof, put a casserole dish for the fish in the oven to warm up.) Add the butter to the non-stick skillet and once it has done foaming add the fish. At the same time put the tomatoes in the pan and toss with some salt and pepper.
4. Cook the fish for 2 minutes per side, shaking the tomatoes while you go to prevent burning. When there is a minute left on the fish add the wine to the tomatoes.
5. Add the remaining oil and the fish to the hot pan in the oven and top with the tomatoes, or put the tomatoes directly into the non stick skillet in the oven if oven safe. Bake for 6-8 minutes and test for doneness. When you serve, top it with all the juice from the tomatoes and fish.[/print_this]

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