Recently I found a new local fish store that supplies all kinds of fresh fish and shell fish - yeahhh!  Today's special was fresh West Coast Snapper fillets - they were lovely!  Having found this new store, I hope to have more seafood dishes in the future.
With this recipe I kept it really simple, as I wanted the fresh snapper to be the main flavor coming through the dish.  It has such a sweet light flavor - delicious even on it's own.
Fresh Snapper with Basil and Sun Dried Tomatoes:
2 fresh snapper fillets
1 small shallot, thinly sliced
3 large sun dried tomatoes in oil finely minced
3 Tblsp. fresh minced Basil
1 tsp. Herbamare Seasoning
1 rounded tsp. dried Greek Oregano
juice of 1/2 a fresh lemon
1 Tblsp. Extra Virgin Olive Oil
fresh cracked black pepper
Rinse the snapper fillets and pat dry with a paper towel.  Place onto a parchment lined baking sheet tucking in the thinner ends of the fish.  Heat the oven to 450 degrees.
Thinly slice the shallot and arrange on top of the fillets.  In a bowl combine the minced sun dried tomatoes in oil, fresh minced basil, Herbamare seasoning, Greek oregano, lemon juice, EVOO, and fresh cracked pepper, whisking with a fork to combine.  Spoon over the snapper fillets.
Wrap up tightly tucking in the ends.  Bake about 12-15 minutes depending on the size of your fillets.  Serve along side any side dishes.  I love how fresh this dish was, and even better - it came right out of our own local waters.  🙂