For the tomatoes

375g/13oz  tomatoes

2 tbsp lemon juice

Olive oil

salt and freshly ground black pepper

For the red snapper

4 red snapper fillets

1 lemon, finely grated rind only

2 tsp baby capers, drained

1 tbsp chopped chives

To garnish

2 tbsp chopped parsley

8 large black olives chopped


Preheat the oven to 200C/180C Fan/Gas 6.Put the tomatoes in an ovenproof dish with the lemon juice and drizzle with the oil.

Season with salt and freshly ground black pepper and mix well. Bake for 10 minutes, or until the tomatoes and beans are tender.

Meanwhile, tear off 4 large sheets of foil and line with non-stick baking paper. Place 2 fish fillets on each piece of baking paper, then scatter over the lemon rind, capers and chives, season with salt and freshly ground black pepper.

Fold over the paper-lined foil and scrunch the edges together to seal. Place the parcels on a large baking tray.

Place the fish parcels next to the tomatoes in the oven and bake for a further 8-10 minutes, or until the flesh flakes easily when pressed in the centre with a knife.

Spoon the tomatoes on to two serving plates, drizzle with olive oil and top each with two fish fillets. Garnish with the parsley and chopped olives and serve.

Recipe adapted from: Good Food

Recipes IBS Sano - Low FODMAP Recipes - Logo Background Gluten Free and Low FODMAP Recipe - Red snapper with tomatoes and black olives
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