Red Snapper with Leeks and Tomatoes Recipe

Red Snapper with Leeks and Tomatoes Recipe

  • 4 5- to 6-ounce red snapper fillets
  • 2 tablespoons olive oil
  • 3 medium leeks (white and pale green parts only), thinly sliced
  • 2 large garlic cloves, chopped
  • 3/4 pound plum tomatoes, chopped
  • 1 tablespoon chopped fresh tarragon or 1 teaspoon dried
  • 2 teaspoons balsamic vinegar
  1. Preheat oven to 350°F. Sprinkle fish on both sides with salt and pepper; place in 13x9x2-inch glass baking dish. Heat oil in heavy large skillet over medium heat. Add leeks and garlic and sauté until leeks are tender and beginning to brown, about 6 minutes. Add tomatoes and tarragon to skillet; stir until tomatoes soften, about 2 minutes. Mix in vinegar; season to taste with salt and pepper.
  2. Spoon leek mixture over fish fillets. Bake until fish fillets are just opaque in center, about 18 minutes.
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