Red Snapper with roast cherry tomatoes, garlic and basil

Heat oven to 375 degrees. Put 9 ounces each red cherry tomatoes and yellow cherry tomatoes in a bowl with 12 peeled garlic cloves and 1 tablespoon olive oil. Season with salt and freshly ground pepper; toss to coat. Turn seasoned tomatoes into a roasting pan, place in oven and roast 25 minutes, stirring occasionally.

Cut 4 skinless snapper fillets (about 6 ounces each) into 1-inch dice. Add fish pieces to tomatoes; season lightly. Roast another 10 to 12 minutes.

Add 1 tablespoon drained tiny capers, 1 tablespoon sherry vinegar and 16 fresh basil leaves, torn. Toss very gently to combine and wilt basil leaves; take care not to break up the fish. Serve immediately.