Roasted Red Snapper with Potatoes and Tomatoes is the perfect slow food made fast. This is a healthy Mediterranean-style recipe made with golden yukon potatoes and good amount of cherry tomatoes glistened with olive oil, lemon and fresh herbs. This is feel good food. The only thing I wish I w ould have added in this recipe is more tomatoes. When you read the recipe, add more potatoes or more tomatoes according to your own preference. Why Eat Red Snapper? Super Nutritious Low Mercury Levels High in Omega 3’s High in Protein (23 grams per 4 ounces) Firm Flesh, makes it versatile for many different recipes Mild Tasting White Fish Easy to Prepare The only con is price. Red snapper runs about $34 a pound, so this is a treat, but it can be well worth it to make it at home, rather than spend more than that in a restaurant. Ways to Prepare Red Snapper Pan-Sear Poach Bake, Roast Add to Pasta with creamy sauce or butter and lemon Process for Red Snapper Recipe This recipe couldn’t be easier. I did boil my potatoes first because there is not much oven time. You will only need about 8 to 10 minutes in the oven, just enough time to warm through the tomatoes. The only thing I would change it to add more grape tomatoes, because they were so good with each bite of the fish. 8 minutes per half inch at 400 Here are some of my Red Snapper Dishes Roasted Snapper with Pistachio Pesto Whole Grilled Red Snapper More Fish/Seafood Recipes Roasted Fish Tacos with Peach Salsa Tuscan Shrimp Salmon Kabobs Seared Scallops Pin This Print Roasted Red Snapper Roasted Red Snapper with Potatoes and Grape Tomatoes in Olive OIl Course EntreeCuisine MediterraneanKeyword red snapper Ingredients1 pound Red Snapper Filets 2 tablespoons olive oil6 small golden yukon potatoes 12 grape tomatoessalt, pepper 1 tablespoons fresh dill or parsley1 teaspoon capers InstructionsBoil potatoes in cold water until fork tender. Cool enough to be be able to slice. You can use any potato, but yukon gold slice easier without falling apart.Preheat oven to 400 degrees F. Drizzle olive oil bottom of dish. Add sliced potatoes. Place snapper on top of potatoes. Season with salt and pepper. Drizzle olive oil over the fish, add capers, lemon juice, tomatoes, fresh dill or parsley. I prefer to cut the tomatoes in half before placing in dish.Bake for 8-10 minutes. The post Roasted Red Snapper with Potatoes and Tomatoes appeared first on Spinach Tiger. ...read more read less