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Preheat the oven to hot, 425°F. Combine half the olive oil with the onion, pepper, tomatoes and garlic in a large baking dish; roast, uncovered, for 20 minutes. 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. 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. Serve snapper over roasted vegetable mixture with parsley and lemon wedges.
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French-engineered grinding mechanism — lifetime pepper mill
Adjustable stand — hold cookbook or tablet at eye level while cooking
Provençal olive paste — crostini, sandwiches, pasta, fish topping
Large oval cocotte — whole leg of lamb, big batch braises
Oval shape fits whole chickens, roasts, bread — self-basting lid
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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French-engineered grinding mechanism — lifetime pepper mill
Adjustable stand — hold cookbook or tablet at eye level while cooking
Provençal olive paste — crostini, sandwiches, pasta, fish topping
Large oval cocotte — whole leg of lamb, big batch braises
Oval shape fits whole chickens, roasts, bread — self-basting lid