Red Snapper with Roasted Tomatoes
Prep time: 
Cook time: 
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Serves: 4
  • 1 lb grape tomatoes, halved or campari tomatoes, quartered
  • ½ medium red onion, sliced thinly, chopped
  • 2 garlic cloves, minced
  • 3 tbsp melted bacon fat or olive oil, divided
  • Salt, pepper and sugar to taste (I always add a pinch of sugar to tomatoes to reduce acidity)
  • 1 lb red snapper fillet
  1. Preheat oven to 425, lay tomatoes and red onion in a baking dish and toss with minced garlic. Season with salt, pepper and sugar to taste and drizzle with 2 tbsp melted bacon fat or olive oil. Bake in oven for 25-30 minutes or until tomatoes are burst and browned in spots and red onion slices are caramelized. Remove from oven and set aside.
  2. Wash fish fillet and pat down with paper towels. Season with salt and pepper and heat remaining tablespoon of bacon fat or olive oil in a large sauté pan over medium-high heat. Lay fish in pan when hot and cook for 2-3 minutes on each side until golden-brown on the outside but not cooked through. Add roasted tomatoes and onions to the pan, bring to a boil and reduce to simmer for 4-5 minutes, until fish is cooked through.
Recipe by Jackie Ourman at