Saturday, June 6, 2009

Easy Baked Snapper (SCD, GFCF)

This dish can swing two ways: Italian or Mexican. For an Italian flare use Oregano and Basil, for Mexican use chili powder. This makes great use of summer tomatoes.

1 inch thick Snapper fillets
Tomatoes, chopped (1 for every two fillets)
Salt and Pepper
Chili Powder or Basil and Oregano (dried)

Oven 425 degrees. Rinse snapper fillets and pat dry. Season with salt, pepper and spice of choice. Place in a baking dish, cover with diced tomatoes. Cover dish with foil and bake in oven for about 25 minutes. You may need to adjust time if your fillets are thinner.

For SCD'ers use a homemade Chili Powder blend.

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