Red Snapper With Tapenade | Emerils.com

Ingredients

• One 4-pound red snapper, cleaned and scaled
• 3 tablespoons extra-virgin olive oil
• 1 tablespoon plus 1 teaspoon kosher salt
• 1 1/2 teaspoons freshly ground black pepper
• 1 tablespoon herbes de Provence or 1 teaspoon each dried basil, thyme, and rosemary
• 4 large plum tomatoes, cored and sliced lengthwise, 1/4 inch thick
• 1 tablespoon minced fresh basil
• Tapenade
• 1 1/2 cups sliced yellow onions