West Petaluma Living

Roasted Red Snapper with Cherry Tomatoes, Basil and Mozzarella

Written By: Frances Rivetti - Oct• 06•11

Still such an abundance of cherry tomatoes hanging on vines in West Petaluma this early October. Fed up with salads? Here’s a nice and easy dinner time solution to utilize some of the juicy bounty:

Serves 2

2 80z fresh red snapper fillets (Petaluma Market)

Olive oil

Salt and Pepper

3 fistfuls of ripe cherry tomatoes, halved

1/2 a fistful of fresh basil leaves. torn

1/2 ball of fresh mozzarella

Preheat oven to 425 degrees F. Place fish in an earthenware, non-stick baking dish. Drizzle with a little olive oil and sprinkle with salt and pepper. Add tomatoes, basil and mozzarella on top. Drizzle a little more oil, pop dish into oven and bake for 15-20 minutes. Serve with warm, crusty bread. Delicious!

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