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Roasted Snapper with Tomato Relish

2 tb Tapenade; (olive paste, available at speciality food shops
1 tb Dijon mustard
6 Snapper fillets; skinned 3 1/4 lbs
2 Tomatoes; seeded, diced
2 tb Fresh basil; chopped

In cup, combine tapenade and mustard; mix well.

Preheat oven to 500F. Grease jellyroll pan. Fold ends of fillets under so each fillet forms a square; place in pan. Spread tapenade mixture over fillets; bake 15 minutes or until cooked through.

Meanwhile, in medium bowl, combine tomatoes, basil and 1/4 t each salt and pepper; mix. Spoon over fillets.

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