Mediterranean Baked Red Snapper with Tomato, Olive & Herbs

Ingredients

• 360g red snapper fillets
• 200g cherry tomatoes, halved
• 2 tbsp sliced olives (Kalamata or green)
• 1 small shallot, thinly sliced
• 1 garlic clove, thinly sliced
• 2 tbsp extra virgin olive oil
• Fresh thyme or oregano
• Finely grated lemon zest
• Salt and freshly ground pepper

Method

1. Preheat oven to 180°C.
2. Scatter tomatoes, olives, shallot and garlic in a shallow baking dish. Drizzle with olive oil and season lightly.
3. Place snapper fillets on top. Season gently with salt and pepper.
4. Add herbs and lemon zest over the fish.
5. Bake for 10–12 minutes, until the fish is just opaque and flakes easily.

To serve: Spoon the warm tomato and olive juices over the fish. Serve with crusty bread, couscous or roasted baby potatoes.