Shared enthusiasm and recipes lead to this easy snapper supper
Swapping recipes with customers in the aisles of my shop is, hands down, one of my greatest joys. I meet everyone from adventurous culinarians to timid first-time cooks.
My sweet clients eagerly share new discoveries, whether they be tools and techniques or just great kitchen tips. They make up my community of food and love and that’s exactly how this month’s straightforward recipe came to be.
Tomatoes, briny olives and lemon give this simple dish bold Mediterranean flavors. The mixture of mayonnaise and Parmesan cheese spread over the top of the fillet not only creates a tasty coating, it also prevents the fish from drying out in the oven. This easy snapper supper is foolproof.
Baked Snapper with Tomatoes and Olives
2 skinless snapper fillets (about 6 ounces each)
8 teaspoons mayonnaise
11⁄2 teaspoons lemon juice
11⁄2 teaspoons grated lemon zest
4 plum tomatoes, thinly sliced
3 tablespoons grated Parmesan cheese
2 teaspoons olive oil
Fresh cracked pepper
6-8 Kalamata olives, pitted and coarsely chopped (about 4 tablespoons)
Fresh dill, chopped
Preheat oven to 450 F. In a small
ovenproof baking dish, arrange
tomatoes in overlapping circles. Scatter olives and lemon zest over the tomatoes. Season with salt and pepper; drizzle with olive oil.
In a small bowl, stir together mayonnaise, Parmesan and lemon juice. Place fish on top of tomatoes in baking dish. Season fish with salt and pepper. Spread mayonnaise mixture on top.
Bake until fish is opaque throughout and topping is golden brown in spots, about 20 minutes. Remove from oven and sprinkle with fresh dill. Serve immediately.
Alicia Cahill is the owner of The Kitchen Chick, 2402 Market St. in Galveston.