Baked red snapper with tomatoes, peppers and red onions

Ingredients for 6 servings:

• 1 kg fish fillet(s) (red snapper) with intact skin
• Salt
• Pepper, freshly ground
• 100 ml olive oil
• 2 onions, red
• 1 bell pepper(s), red
• 1 bell pepper(s), yellow
• 1 garlic clove(s)
• 6 tomatoes, firm
• 3 tbsp parsley
• 4 stalks of basil
• 1 lemon(s), the juice

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Baked Red Snapper with Tomatoes, Capiscums and purple Onions

Preheat the oven to 200°C (gas mark 3-4). Season the fish fillets generously with salt and pepper. Peel the onions and cut into 1 cm thick slices. Trim the bell peppers and cut them lengthwise into strips. Peel and finely chop the garlic clove. Skin the tomatoes, remove the cores, and cut into long, approximately 1 cm wide strips. Chop the parsley. Pluck the basil leaves from the stems and finely slice them. Heat half of the olive oil in a large, heavy-based frying pan over medium heat. Sauté the onion rings for about 10 minutes, until translucent. Add the bell peppers and cook over medium heat for about 5 minutes. Then reduce the heat to the lowest setting. Add the garlic and tomatoes to the pan, cover, and cook for 5 minutes. Stir the parsley and basil into the vegetables, season to taste, and remove from the heat. Brush the fish fillets with the remaining oil and place them side by side in a roasting pan. Cook in the preheated oven on the middle rack until the fish flesh is tender but not falling apart (this will take about 10-12 minutes, depending on the thickness of the fillets). Arrange the fish fillets on a preheated oval platter, top with the warm vegetables, drizzle with lemon juice, and serve.