Roasted Snapper With Tomato Relish

Course : Seafoods
Serves: 6
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2 tablespoons tapenade*
1 tablespoon Dijon mustard
6 fillets snapper fillets -- skinned - 2 lbs
2 medium tomatoes seeded -- diced
2 tablespoons fresh basil -- chopped

Preparation / Directions:

* Olive paste 1. In cup, combine tapenade and mustard; mix well. 2. Preheat oven to 500F Grease jellyroll pan. Fold ends of fillets under so each fillet forms a square; place in pan. Spread tapenade mixture over fillets; bake 15 minutes or until cooked through. 3. Meanwhile, in medium bowl, combine tomatoes, basil and 1/4 tsp each salt and pepper; mix. Spoon over fillets.

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