Red Snapper with Tomatoes, Olives and Onions

Red Snapper with Tomatoes, Olives and Onions



Yield: 4

  •     1⁄4 cup extra-virgin olive oil

  •     1 medium yellow onion, peeled and slivered

  •     4 (8 oz.) center-cut skinless red snapper filets

  •     1⁄4 cup dry white wine

  •     1 (14 oz.) can diced tomatoes

  •     1⁄4 cup black olives, pitted and halved

  •     1⁄2 bunch parsley, chopped

  •     Pinch red pepper flakes

  •     Salt


  1.     Heat oil in a large skillet over medium heat, add onions, and cook, stirring occasionally, until onions are fragrant and slightly soft, about 2 minutes

  2. . Add snapper, skinned side up, and cook until lightly golden, about 2 minutes. Turn fish and cook other side another 2 minutes.

  3.     Add wine, tomatoes, olives, half the parsley, and red pepper flakes to the pan with the fish.

  4.  Season to taste with salt and bring to a simmer over medium heat.

  5.  Reduce heat to medium-low and simmer, partially covered, until fish is just cooked through, 10–15 minutes, spooning sauce over fish as it cooks.

  6. Uncover and simmer until sauce has thickened slightly, about 3 minutes.

  7. Adjust seasonings and sprinkle with remaining parsley.

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