Roasted Red Snapper

posted in Main Entree

From the Kitchen of Lara Lyn Carter


  • 4 8oz. red snapper filets
  • 2 tbsp. olive oil
  • 2 tsp. coarse salt
  • 1 tsp. coarse black pepper
  • 1 cup cherry tomatoes cut in half
  • 1/4 cup diced sweet onion (Vidalia if in season)
  • 1/2 cup chopped fresh basil
  • 2 lemons cut in half


Arrange the fish on a foil lined baking sheet coated with non stick cooking spray. Drizzle the fish evenly with the olive oil and sprinkle them with the salt and pepper. Arrange the tomatoes, onions and basil on top of the fish. Place one half of a lemon on each fish. Bake the fish at 400 degrees for 20 minutes. Remove the fish from the oven and squeeze the warm lemon over the fish.