Fish

Emeril's Roasted Red Snapper Fillets with Tomatoes and Onions takes 10 minutes to prepare.

Emeril's Roasted Red Snapper Fillets with Tomatoes and Onions takes 20 minutes to cook.

Emeril's Roasted Red Snapper Fillets with Tomatoes and Onions makes 2 servings.

The ingredients for Emeril's Roasted Red Snapper Fillets with Tomatoes and Onions are:

8 oz red snapper fish (one fillet or 2 4-oz fillets)
1 cup, chopped Onions, raw
3 oz Tomato, grape (3oz = appro 12 tomatoes)
1 oz Kalamata, Green Olives, pitted
2.5 tbsp Olive Oil 1 tsp Salt
1 tsp Pepper, black
1 tbsp Paprika
1 tbsp Garlic powder
1 tsp Cayenne Pepper (Ground)
1 tsp Dried Oregano

Here is how you make Emeril's Roasted Red Snapper Fillets with Tomatoes and Onions:

1. Preheat the oven to 400F and line a baking sheet with parchment paper.2. Combine spices (paprika, garlic powder, cayenne pepper, dried oregano). 3. Combine the tomatoes, onions, and olives in a bowl. Season with salt and pepper, to taste. 4. Season both sides of the fillets with salt, pepper, and spice mix. 5. Arrange the fish on the baking sheet, followed by the tomato mixture. Drizzle 1ish tablespoon of olive oil over each fillet.6. Bake for 15 to 20 minutes, or until the snapper is cooked through. 7. To serve, use a spatula to remove the fish, along with the tomatoes, onions and olives from the baking sheet.Serving Size: Makes 2 servingsNumber of Servings: 2Recipe submitted by SparkPeople user SHIRA2325.

The nutritional information for Emeril's Roasted Red Snapper Fillets with Tomatoes and Onions is:

• Servings Per Recipe: 2
• Amount Per Serving
• Calories: 392.3

• Total Fat: 23.4 g
• Cholesterol: 40.0 mg
• Sodium: 1,476.8 mg
• Total Carbs: 20.6 g
• Dietary Fiber: 4.2 g
• Protein: 29.5 g