Snapper with Tomatoes and Spinach

Servings: Serves 4
Difficulty: Easy

Ingredients

For dressing:

• 2 teaspoons gluten-free dijon mustard
• 1 Tablespoon shallots, minced
• 2 Tablespoons fresh lemon juice
• 6 Tablespoons olive oil

For fish:

• 2 large tomatoes, each cut into 8 slices
• Salt and pepper
• 4 handfuls baby spinach leaves
• 16 small, fresh basil leaves
• 2 Tablespoons olive oil for frying fish
• 4 red snapper filets

For garnish:

• 2 Tablespoons chives, chopped

Directions

1. In a small bowl combine dijon mustard, shallots, lemon juice and olive oil; whisk until blended.
2. Preheat broiler.
3. Sprinkle tomato slices with salt and pepper and place on a baking sheet. Broil until browned, being careful not to burn.
4. Place 4 tomato slices on each plate and top with a handful of spinach and 4 basil leaves.
5. Heat a large non-stick skillet over medium-high heat. Season filets with salt and pepper.
6. Add oil to skillet and when hot, add fish. Sauté until browned on both sides, about 3-4 minutes per side.
7. Place filets on top of spinach and drizzle with dressing. Sprinkle with chives and serve immediately.

This recipe was provided by Glutenfreeda.com, the online gluten-free cooking magazine. Glutenfreeda has the largest collection of gluten-free recipes in the world.