Equipment
Ingredients
Fish
- 600 g snapper fillets, skinless, pin bones removed
- 15 ml olive oil
- 4 g kosher salt
- 2 g black pepper, freshly ground
- 1 lemon, cut into thin rounds
Marinated Tomatoes
- 300 g cherry tomatoes, halved
- 50 g kalamata olives, pitted and halved
- 20 g capers, drained and roughly chopped
- 45 ml extra virgin olive oil
- 15 ml red wine vinegar
- 1 garlic, minced
- 5 g fresh oregano, finely chopped
- 2 g kosher salt
Nutrition (per serving)
Method
Preheat your oven to 200°C/400°F. Line a baking sheet with parchment paper for easy cleanup.
Halve the cherry tomatoes, pit and halve the Kalamata olives, chop the capers, mince the garlic, and finely chop the fresh oregano.
In a mixing bowl, combine the cherry tomatoes, Kalamata olives, capers, extra virgin olive oil, red wine vinegar, garlic, fresh oregano, and salt. Toss well to coat.
Allow the tomato mixture to marinate at room temperature while you prepare and cook the fish. This draws out the tomato juices and blends the flavors.
Pat the snapper fillets thoroughly dry with a paper towel. This ensures the fish roasts rather than steams.
Place the dried fillets on the prepared baking sheet. Rub evenly with the regular olive oil, then season the fish with salt and freshly ground black pepper. Top each fillet with one or two thin slices of lemon.
Roast the fish in the preheated oven for 12 to 15 minutes, until the internal temperature reaches 63°C/145°F and the flesh flakes easily with a fork.
Transfer the roasted fillets to individual serving plates. Spoon the marinated cherry tomato mixture and its collected juices generously over the top of the hot fish.
Chef's Notes
- For the best flavor profile, do not refrigerate your cherry tomatoes before use. Cold temperatures alter their cellular structure, muting their natural sweetness and causing a mealy texture.
- Allowing the tomato mixture to marinate for at least 15 minutes is crucial. The salt draws out the cellular water from the tomatoes, which emulsifies with the olive oil to create a vibrant, natural vinaigrette.
- If you substitute a much thicker cut of fish like a heavy halibut loin, you may need to increase the roasting time by 3 to 5 minutes to ensure it is cooked through to the center.
- Always remember that carryover cooking will raise the internal temperature of the fish slightly after it is removed from the oven, so pull it out exactly when it hits the target temperature.
Storage
Refrigerator: 2 days — Fish is best eaten fresh. Store the tomato mixture and fish in separate airtight containers.
Reheating: Gently reheat fish in an oven at 150C/300F until just warmed through. Serve the tomatoes chilled or at room temperature.
