Red Snapper With Tomatoes And Olives

1 Teaspoon Minced garlic
1/4 Cup Olive oil
1/4 Cup Lemon juice
Salt and freshly ground black pepper
Six (7-oz) fillets red snapper
1 Shallot; chopped
4 Tomatoes; peeled, seeded and coarsely chopped
2/3 Cup Sliced pitted Kalamata olives
15 Large Leaves fresh basil; finely shredded
1/2 Cup; packed fresh parsley, chopped
1/4 Cup Olive oil
Vegetable oil spray

In a mixing bowl, combine half of the minced garlic with the oil, lemon
juice, and salt and pepper to taste. Marinate the fish in the mixture for an
hour, turning once.

In the bowl of a food processor, chop the shallot, tomatoes, olives, basil
and parsley. Transfer to a bowl, add the olive oil and season to taste with
salt and pepper; set aside.

Preheat the oven to 350 F. Spray a large skillet with vegetable spray. Heat
the skillet over medium heat and saut the fish, for 2 minutes a side.
Remove the skillet from the heat and with a wide spatula, transfer the fish
to a baking dish.

Top the fish with the tomato mixture and bake for 10 to 15 minutes or until
the interior of the fish is opaque and cooked through. Remove and serve with
the pan juices over rice, pasta or potatoes.