Baked Red Snapper
1 pound red snapper, cut into serving size pieces – 3/4″ thick
1/2 cup chopped shallots
1 clove garlic
1 teaspoon olive oil
1/4 cup fresh lemon juice
1/4 cup snipped fresh parsley
1/2 teaspoon paprika and cumin
Heat oven to 350ºF. Spray 8-inch square baking dish with nonstick vegetable cooking spray. Arrange snapper skin-down in dish. Set aside. Combine shallots, garlic and oil in 10-inch nonstick skillet. Cook over medium for 3 to 4 minutes, or until shallots are tender-crisp, stirring frequently. Remove from heat. Stir in juice, parsley, paprika, cumin and pepper. Pour shallot mixture over snapper. Arrange tomato slices evenly over snapper. Cover dish with foil. Bake for 20 to 25 minutes, or until fish is firm and opaque and just begins to flake. Serve on spinach-lined serving plates. Serves 4.
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