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13Ingredients
55Minutes
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Ingredients
US|METRIC
2 SERVINGS
- 10 oz. snapper (preferably barramundi)
- 2 tsp. thyme leaves
- 1/4 cup chopped parsley
- 1/4 cup parsley leaves
- 1 lemon (plus lemon juice for drizzling over the cooked fish)
- 1 orange
- 2 1/2 Tbsp. olive oil (best-quality, plus more for drizzling)
- 6 sweet Italian peppers (fresh)
- 14 cherry tomatoes (halved lengthwise)
- 8 picholine olives (cracked and pitted)
- 1/2 cup croutons (see Note)
- 2 shallots (sliced thinly)
- 2 Tbsp. red wine vinegar
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Reviews(2)
Malaika Jenkins 3 years ago
This was delicious. I had been looking for a good snapper recipe that didn’t include a fish head and this was perfect!