Yellowtail Snapper Roasted with Heirloom Tomatoes and Capers

Roasting fish on a bed of fresh tomatoes makes for a delicious vegetable side dish, automatically.
1 lb yellow snapper fillets, cut into four portions
1 lb heirloom cherry tomatoes, halved
2 Tbsp capers
1/2 onion, sliced
2 cloves garlic, minced
8-10 fresh basil leaves, julienned
1 tsp Pimenton, Spanish smoked paprika

Preheat oven to 400F. Sauté the onions in a bit of canola oil for about 8-10 minutes, until softened and beginning to color. Add the garlic and cook another 2-3 minutes. Set onions and garlic aside in a large bowl.

Heat the same skillet to high and add a bit of olive oil. Toss in the tomatoes and allow them to sizzle for a few minutes to bring out their flavor. Add the basil and transfer the tomato mixture to the onion mixture. Toss together and transfer veggies to a baking dish.

Nestle the fish fillets into the tomato mixture and sprinkle each fillet with some of the pimento. Salt and pepper to taste.

Scatter the capers about the fish and spray lightly with canola oil. Place fish in the oven and bake 18-20 minutes, just until the fish is cooked through.

Serves 4.