Scale

1 pint cherry tomatoes, halved

2 shallots, thinly sliced

1 1/2 tablespoon capers, drained and diced

2 tablespoons red wine vinegar

1/2 teaspoon kosher salt, plus more for fish

1/2 teaspoon black pepper

3/4 teaspoon ground cumin

4 tablespoons extra virgin olive oil, divided

4 (6-ounce) red snapper fillets

2 tablespoons cilantro leaves, diced

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Preheat the oven to 425°F. In a bowl, toss the tomatoes with the shallots, capers, vinegar, 3 tablespoons olive oil, cumin, black pepper and 1/2 teaspoon of salt. Transfer baking dish to the oven for about 8 minutes while you prep the fish.
Dry and season the flesh side of snapper fillets with salt. Set aside.
Once the tomato shallot mix has finished pre-baking, remove from oven. Place fish fillets, skin side up, over the tomato mixture. Using a pastry brush, coat the skin side of the fillets in olive oil, then season with salt and pepper. (If you don't plan on eating the skin, or prefer to serve the fish skin-side down, bake it with the white fish side up.)
Transfer the baking dish to the oven and roast until the fish is cooked through and the tomato mixture is bubbling, about 8-10 minutes. Broil for the final 2 minutes for crispy skin.
To serve, plate the fillets. Stir diced cilantro into the tomato mix, then spoon the tomato shallot vinaigrette over the fish.

If you're not confident in the freshness of your red snapper options, choose cod, haddock or even tilapia for more consistent results.

Cherry tomatoes are ideal in this recipe, but use whatever is fresh and in season!