Collard-Wrapped Snapper with Roasted Tomatoes and Okra
Yields: 4 servings
Ingredients
4 large collard greens leaves, stems removed
4 sprigs fresh rosemary
4 sprigs fresh thyme
4 (4-ounce) snapper fillets
1 teaspoon kosher salt, divided
½ teaspoon crushed red pepper
1 tablespoon plus 1 teaspoon olive oil, divided
20 cherry tomatoes
16 fresh okra pods, halved lengthwise
4 cloves garlic, thinly sliced
½ medium sweet onion, cut into wedges
1 teaspoon chopped fresh thyme
½ teaspoon ground black pepper
White balsamic vinegar, for drizzling
Instructions
Preheat oven to 450°.
Place collard leaves rib-side down on a work surface. Place one rosemary sprig and one thyme sprig in center of each leaf. Sprinkle fish with ½ teaspoon salt and red pepper. Place 1 fillet, skin side up, in center of each leaf. Drizzle with 1 teaspoon oil. Fold leaves around each fillet to form a packet. Place each packet, seam side down, on one side of a jelly roll pan.
In a large bowl, combine tomatoes, okra, garlic, onion, chopped thyme, and black pepper. Add remaining 1 tablespoon oil and remaining ½ teaspoon salt; toss well. Place on other side of pan.
Bake for 15 minutes. Transfer fish packets to a serving plate. Cut open collard leaves. Serve with roasted vegetables. Drizzle with balsamic vinegar.
Recipe by Taste of the South at https://tasteofthesouthmagazine.com/collard-wrapped-snapper-roasted-tomatoes-okra/