Chef Debbi Dubbs
6 Red Snapper Fillets
1/4 cup Extra Virgin Olive Oil
2 sprigs Thyme
3 Organic Tomatoes peeled and chopped
1/4 cup Green Olives chopped
1/4 teaspoon Red Pepper Flakes
2 cloves Rocambole Garlic minced
1 Shallot minced
1 tablespoon Lemon Juice
1/4 teaspoon Lemon Zest
1 tablespoon Italian Parsley chopped
Preheat the oven to 350º. Line a baking dish with foil and place fillets in bottom.
Mix together olive oil, thyme, tomatoes, olives, red pepper flakes, rocambole garlic, shallot and lemon juice.
Season fish with salt and pepper and spoon oil mixture over fillets.
Bake, uncovered 20 minutes or until fish is no longer opaque.
Sprinkle with lemon zest and parsley.