A delightful Mediterranean-inspired dish featuring baked snapper in a flavorful tomato and olive sauce.
Preheat your oven to 400°F (200°C).
Preheating ensures even cooking from the start.
Heat the olive oil in a skillet over medium heat.
Use a non-stick skillet to prevent sticking.
Add the chopped onion and sauté until softened, about 5 minutes.
Stir occasionally to avoid burning.
Stir in the minced garlic and cook for an additional minute.
Garlic cooks quickly, so keep an eye on it to prevent burning.
Add the diced tomatoes, capers, black olives, red pepper flakes, and parsley to the skillet. Stir to combine.
Mix thoroughly to evenly distribute the flavors.
Bring the mixture to a boil, then reduce the heat and let it simmer for 10 minutes.
Simmering allows the flavors to meld together beautifully.
Spread a portion of the sauce in the bottom of a baking dish.
This prevents the fish from sticking to the dish.
Arrange the snapper fillets in a single layer over the sauce.
Ensure the fillets do not overlap for even cooking.
Drizzle the lemon juice over the fillets, then cover with the remaining sauce.
The lemon juice adds a bright, fresh flavor to the dish.
Bake in the preheated oven for 15-30 minutes, depending on the thickness of the fillets.
Check the fish for doneness by seeing if it flakes easily with a fork.
Serve the baked snapper with the sauce spooned over the top and enjoy!
Garnish with additional fresh parsley for a pop of color.
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