Snapper with Tomatoes and Spinach

Mar 6, 2008 at 2:11 a.m. ET

This recipe is perfect for an elegant lunch or light dinner. Snapper with tomatoes and spinach is naturally gluten-free and perfect to serve to anyone, gluten intolerant or not. This is a quick, low-fat and delightfully gourmet dish, that you can prepare in a snap.

Snapper with Tomatoes and SpinachServings: Serves 4
Difficulty: Easy


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


  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, the online gluten-free cooking magazine. Glutenfreeda has the largest collection of gluten-free recipes in the world.