Perch or Snapper Fillet With Tomatoes and Onion

Ingredients

• 4 red snapper fillets or perch fillets, skin on
• 1/2 cup fresh parsley, chopped
• 4 plum tomatoes, can use vine ripe, chopped
• 1 small onion, diced
• 2 ounces lemon juice
• salt, to taste
• pepper
• 2 tablespoons olive oil
• canola oil, to coat baking dish

Directions

1. 1

   Preheat oven to 325 degrees F.

2. 2

   Coat a baking dish with canola oil thoroughly and add the fillets skin side down.

3. 3

   Pour the lemon juice over the fish and bake approximately 8 minutes or less, the fish will flake when touched with a fork when done.

4. 4

   While the fillets bake, heat a medium saute pan over medium heat and add the olive oil to it.

5. 5

   Heat the oil and add the garlic and onions.

6. 6

   Once the onions are translucent, add the tomatoes and parsley.

7. 7

   Continue to saute for approximately 5 minutes over medium heat.

8. 8

   Remove the fillets from the oven and serve with the tomatoes and onions on top.