Red Snapper with Thyme, Tomatoes, and Olives

  • 3 large plum tomatoes, coarsely chopped
  • 1 shallot, chopped
  • 2 teaspoons chopped fresh thyme
  • 2 tablespoons olive oil
  • 2 6- to 7-ounce red snapper fillets
  • 10 Kalamata olives or other brine-cured black olives, pitted, halved

Combine plum tomatoes, shallot, and chopped thyme in small bowl. Season to taste with salt and pepper. Cut 1 sheet of aluminum foil about 1 1/2 feet long and place on work surface. Drizzle 1 tablespoon olive oil in center of aluminum foil. Place red snapper fillets side by side in center of aluminum foil. Pour tomato mixture on top of red snapper. Sprinkle with olives. Drizzle fish with remaining 1 tablespoon olive oil. Fold foil over, enclosing contents completely and folding edges tightly to lock ingredients in.

Preheat oven to 450°F. Place large baking sheet in oven and heat 10 minutes. Place foil wrapped red snapper on heated baking sheet. Bake for 15 minutes or until fish is opaque. Remove from oven; let cool 5 minutes. Open foil over bowl to catch juices. Serve fish with juices over white rice.