Ingredients
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4 (5- 6 oz) red snapper fillets
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1/4 cup pitted green olives, drained
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2 tbsp capers, drained
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1 (16 oz) pkg fresh salsa
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1 (12 oz) loosely packed parsley
Steps
1
Preheat oven to 425°F. To a large baking dish, add the fish and season with salt and pepper.
2
Chop the olives and capers. In a medium bowl, combine olives and capers with the salsa, then spoon over fish.
3
Bake 15–20 min., until fish is cooked. Finely chop the parsley and sprinkle over fish.
