Pan-Fried Snapper With Tomatoes, Olives And Basil

1. 1

   Heat oil in a large nonstick skillet on high heat. Cook fish, skin-side down, for 3 mins, or until skin is golden and crisp. Turn and cook other side for 2 mins, or until golden and cooked through. Remove from pan and keep warm.

2. 2

   Cook garlic in same pan for 10 seconds. Add tomatoes and cook, stirring, for 2 mins. Add white wine and olives and bring to a boil. Stir in basil and season to taste.

3. 3

   Serve fish with tomatoes and sliced potatoes. Drizzle with sauce and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.