Red Snapper with Tomato and Olives
Elevate your dinner table with this Mediterranean-inspired Red Snapper with Tomato and Olives, a dish that combines vibrant flavors and elegant simplicity. Perfectly seared and oven-baked red snapper fillets are nestled in a tangy, savory sauce of cherry tomatoes, pitted Kalamata olives, garlic, and a splash of dry white wine. Fresh parsley and a zesty squeeze of lemon finish this wholesome, restaurant-quality meal, which comes together in just 35 minutes. Ideal for busy weeknights or an impressive weekend gathering, this gluten-free recipe pairs beautifully with crusty bread, rice, or a crisp green salad. Bursting with bold flavors and nutritious ingredients, this dish will transport your taste buds straight to the Mediterranean coast!
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Ingredients
- 4 pieces red snapper fillets
- 2 cups cherry tomatoes
- 1 cup pitted Kalamata olives
- 3 pieces garlic cloves
- 3 tablespoons olive oil
- 0.5 cup dry white wine
- 2 tablespoons fresh parsley
- 1 piece lemon
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Directions
Step 1
Preheat your oven to 375°F (190°C).
Step 2
Pat the red snapper fillets dry with a paper towel, then season both sides with salt and black pepper.
Step 3
In a large ovenproof skillet, heat 2 tablespoons of olive oil over medium heat.
Step 4
Add the red snapper fillets to the skillet, skin side down. Sear for 2-3 minutes until the skin is crispy, then carefully flip and sear the other side for 1-2 minutes. Remove the fillets from the skillet and set aside.
Step 5
Add the remaining 1 tablespoon of olive oil to the same skillet. Mince the garlic cloves and sauté them for 1 minute, until fragrant.
Step 6
Cut the cherry tomatoes in half and add them to the skillet. Cook for 3-4 minutes, stirring occasionally, until they begin to soften and release their juices.
Step 7
Add the pitted Kalamata olives and pour in the dry white wine. Bring the mixture to a simmer and let it cook for 5 minutes, allowing the flavors to meld.
Step 8
Return the red snapper fillets to the skillet, nestling them in the tomato and olive mixture. Transfer the skillet to the preheated oven and bake for 8-10 minutes, or until the fish is cooked through and flakes easily with a fork.
Step 9
Remove the skillet from the oven and garnish with freshly chopped parsley and a squeeze of lemon juice.
Step 10
Serve the red snapper with the tomato and olive sauce spooned over the top. Pair with crusty bread, rice, or a green salad for a complete meal.
Nutrition Facts
| Serving size | (1728.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2254.4 |
| Total Fat 115.8g | 0% |
| Saturated Fat 20.2g | 0% |
| Polyunsaturated Fat 4.0g | |
| Cholesterol 352.4mg | 0% |
| Sodium 6737.1mg | 0% |
| Total Carbohydrate 39.9g | 0% |
| Dietary Fiber 13.9g | 0% |
| Total Sugars 10.4g | |
| Protein 259.8g | 0% |
| Vitamin D 1904.8IU | 0% |
| Calcium 532.2mg | 0% |
| Iron 10.3mg | 0% |
| Potassium 5367.8mg | 0% |
Source of Calories