Oven Roasted Red Snapper Fillets with Tomatoes and Onions

• 20 (1/4-inch thick) slices Roma tomatoes (recommended: Romanita tomatoes)
• 1/4 cup chiffonade fresh basil leaves, plus more for garnish, if desired
• 1/2 cup julienned sweet onions
• 1/4 cup pitted and sliced kalamata olives
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper, plus more to taste
• 4 (4 to 6-ounce) skin-on red snapper fillets
• Essence, recipe follows
• 12 thin slices lemon, seeds removed
• 1/4 cup good-quality extra-virgin olive oil
• Rice Pilaf, for serving, recipe follows
• Tomato Water, recipe follows, optional
• Chiffonade fresh basil, for garnish

1. Preheat the oven to 400 degrees F and line a baking sheet with parchment paper.
2. Combine the tomatoes, basil, onions, and olives in a bowl.
3. Season with salt and pepper, to taste.
4. Season both sides of the fillets with 1 teaspoon salt, 1/2 teaspoon pepper, and Essence.
5. Arrange the fish on the baking sheet, followed by the tomato mixture and then the lemon slices.
6. Drizzle 1 tablespoon of olive oil over each fillet.
7. Bake for 15 to 20 minutes, or until the snapper is cooked through.
8. To serve, place a portion of Rice Pilaf on an entree plate.
9. Use a spatula to remove the fish, along with the tomatoes, onions and lemons from the baking sheet and place over the Rice Pilaf.
10. Drizzle with tomato water, if desired, and garnish each fillet with a chiffonade of fresh basil.
11. 2 1/2 tablespoons paprika
12. 2 tablespoons salt
13. 2 tablespoons garlic powder
14. 1 tablespoon black pepper
15. 1 tablespoon onion powder
16. 1 tablespoon cayenne pepper
17. 1 tablespoon dried oregano
18. 1 tablespoon dried thyme
19. Combine all ingredients thoroughly.
20. Yield: 2/3 cup
21. Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993.
22. 2 tablespoons unsalted butter
23. 3/4 cup chopped yellow onions
24. 1 cup long-grain white rice
25. 1 3/4 cups canned low-sodium chicken broth, or chicken stock
26. 1/2 teaspoon salt
27. 2 tablespoons thinly sliced green onions, optional
28. Preheat the oven to 350 degrees F.
29. Melt the butter in a large ovenproof saucepan or Dutch oven over medium-high heat.
30. Add the onions and cook, stirring, until soft, 3 to 4 minutes.
31. Add the rice and cook, stirring, until opaque and nutty in aroma, 2 to 3 minutes.
32. Add the chicken broth and salt, stir well, and bring to a boil.
33. Cover with a tight-fitting lid and transfer to the oven.
34. Bake until the rice is tender and the liquid is absorbed, 25 to 30 minutes.
35. Remove the rice from the oven and let stand, undisturbed, for 5 to 10 minutes.
36. Fluff the rice with a fork and stir in the green onions, if desired.
37. Serve hot.
38. Yield: 4 servings
39. 1 large heirloom tomato, roughly chopped
40. Few sprigs fresh parsley
41. Few sprigs fresh basil
42. Extra-virgin olive oil
43. Kosher salt and freshly ground pepper
44. Combine all ingredients in a blender or food processor.
45. Add just enough olive oil for flavor and season with salt and pepper, to taste.

tomatoes, basil, julienned sweet onions, olives, salt, freshly ground black pepper, skinon red snapper, thin slices lemon, olive oil, rice pilaf, tomato water, basil

Taken from www.foodnetwork.com/recipes/emeril-lagasse/oven-roasted-red-snapper-fillets-with-tomatoes-and-onions-recipe.html (may not work)