Snapper With Tomato-Caper Topping

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Oxmoor House


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2 cups halved grape tomatoes

2 tablespoons capers, drained

2 tablespoons fresh lemon juice (about 1 lemon)

2 teaspoons olive oil

1 1/2 teaspoons dried or 1 tablespoon chopped fresh basil

1/4 teaspoon salt

1/8 teaspoon crushed red pepper (optional)

4 (6-ounce) snapper or grouper fillets (about 3/4 inch thick)

Cooking spray

1 teaspoon paprika

2 tablespoons chopped fresh parsley

1 lemon, cut into 4 wedges

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