Snapper With Roasted Tomatoes, Peppers And Olives

• 2 tbsp extra virgin olive oil
• 1 None medium red onion, cut into thick wedges
• 2 None medium red peppers, sliced thickly
• 1/2 lb cherry tomatoes (about 1 2/3 cups)
• 4 clove garlic, unpeeled, crushed
• 2 1/4 lb whole snapper
• None None Sea salt and freshly ground black pepper
• 4 oz green olives (about 1/2 cup)
• 1/3 cup coarsely chopped fresh flat-leaf parsley
• None None Lemon wedges, to serve

1. Preheat the oven to hot, 425u0b0F.
2. Combine half the olive oil with the onion, pepper, tomatoes and garlic in a large baking dish; roast, uncovered, for 20 minutes.
3. Rinse snapper in cold water; pat dry with paper towel. Score snapper diagonally on both sides. Season well with salt and pepper. Place snapper in same baking dish on top of the vegetables, drizzle with the remaining olive oil. Roast, uncovered, for a further 20 minutes or until snapper is just cooked through.
4. Remove the fish from the oven and transfer to a platter. Sprinkle the green olives over the vegetables in the roasting dish: toss to combine.
5. Serve snapper over roasted vegetable mixture with parsley and lemon wedges.

extra virgin olive oil, red onion, red peppers, cherry tomatoes, clove garlic, snapper, salt, green olives, parsley, lemon wedges

Taken from recipes-plus.com/api/v2.0/recipes/24123 (may not work)