Dinner ideas

Snapper with roasted tomatoes, capsicums and olives

Serve up this Mediterranean seafood dish for a hearty dinner. Roasted capsicum, tomato and olives are the perfect salty side to this whole snapper.
Snapper with roasted tomatoes, capsicums and olivesAustralian Women's Weekly



1.Preheat the oven to hot, 220°C (200°C fan-forced).
2.Combine half the olive oil with the onion, capsicum, tomatoes and garlic in a large baking dish; roast, uncovered, for 20 minutes.
3.Rinse snapper in cold water; pat dry with absorbent paper. Score snapper diagonally on both sides. Season well with salt and pepper. Place snapper in same baking dish on top of the vegetables, drizzle with the remaining olive oil. Roast, uncovered, for a further 20 minutes or until snapper is just cooked through.
4.Remove the fish from the oven and transfer to a platter. Sprinkle the green olives over the vegetables in the roasting dish: toss to combine.
5.Serve snapper over roasted vegetable mixture with parsley and lemon wedges.

Not suitable to freeze or microwave.


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