Favorite Recipe

Recipe courtesy Emeril Lagasse

Food Network

Recipe Summary:

Difficulty: Easy
Yield: 4 servings

Ingredients:

20 (1/4-inch thick) slices Roma tomatoes (recommended: Romanita tomatoes)
1/4 cup chiffonade fresh basil leaves, plus more for garnish, if desired
1/2 cup julienned sweet onions
1/4 cup pitted and sliced Kalamata olives
1 teaspoon salt
1/2 teaspoon freshly ground black pepper, plus more to taste
4 (4 to 6-ounce) skin-on red snapper fillets
Essence (or Cajun seasoning)
12 thin slices of lemon, seeds removed
1/4 cup good-quality extra-virgin olive oil
Chiffonade fresh basil, for garnish

Preparation:

Preheat the oven to 400 degrees F and line a baking sheet with parchment paper.

Combine the tomatoes, basil, onions, and olives in a bowl. Season with salt and pepper, to taste. Season both sides of the fillets with 1 teaspoon salt, 1/2 teaspoon pepper, and Essence. Arrange the fish on the baking sheet, followed by the tomato mixture and then the lemon slices. Drizzle 1 tablespoon of olive oil over each fillet.

Bake for 15 to 20 minutes, or until the snapper is cooked through. (This dish may also be cooked on the grill.) Use a spatula to remove the fish, along with the tomatoes, onions and lemons from the baking sheet and place over the Rice Pilaf. Drizzle with juices from the pan and garnish each fillet with a chiffonade of fresh basil.