Roasted Snapper With Tomato Relish

Recipe Ingredients

2 tablespoons	30ml	Tapenade*
1 tablespoon	15ml	Dijon mustard
6		Snapper fillets - skinned
		- 2 lbs
2		Tomatoes; seeded - diced
2 tablespoons	30ml	Fresh basil - chopped

Recipe Instructions

* Olive paste

1. In cup, combine tapenade and mustard; mix well.

2. Preheat oven to 500F Grease jellyroll pan. Fold ends of fillets under so each fillet forms a square; place in pan. Spread tapenade mixture over fillets; bake 15 minutes or until cooked through.

3. Meanwhile, in medium bowl, combine tomatoes, basil and 1/4 tsp each salt and pepper; mix. Spoon over fillets.

Source:
Michael Lomonaco

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