Red Snapper With Tomato And Olives Recipe

Name: Red Snapper With Tomato And Olives
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 25 kalamata olives, rinsed, pitted and roughly chopped; 2 1/2 teaspoons capers, rinsed; 2 1/2 tablespoons red onions, finely diced; 8 plum tomatoes, cut into medium dice; 10 large basil leaves, roughly chopped; 1/2 cup flat-leaf Italian parsley, roughly chopped; 1 1/2 cups extra virgin olive oil; 1 teaspoon red pepper flakes; 10 (6 ounce) red snapper fillets; 6 tablespoons fresh lemon juice (from 2 lemons); salt and pepper, to taste

Servings: persons

25 kalamata olives, rinsed, pitted and roughly chopped
2 1/2 teaspoons capers, rinsed
2 1/2 tablespoons red onions, finely diced
8 plum tomatoes, cut into medium dice
10 large basil leaves, roughly chopped
1/2 cup flat-leaf Italian parsley, roughly chopped
1 1/2 cups extra virgin olive oil
1 teaspoon red pepper flakes
10 (6 ounce) red snapper fillets
6 tablespoons fresh lemon juice (from 2 lemons)
salt and pepper, to taste

1
In large bowl stir together olives, capers, red onion, tomatoes, basil, 3 tbsp parsley and 1 C olive oil. Season with salt, fresh black pepper and red pepper flakes and let stand at room temperature for 30 minutes.
2
In large fry pan, heat 3T remaining olive oil until hot. Working in batches, season fillets with salt and pepper. Cook on one side until opaque, about 3 minutes, lowering heat if necessary to prevent burning. Turn fillets over and cook 3 minutes more. Transfer to platter and loosely cover with foil to keep warm. Cook remaining batches wiping pan clean between batches and starting with fresh oil for each batch.
3
Remove fish to a serving platter pour lemon juice into pan and swirl around to combine with pan juices. Drizzle over fish and garnish with tomato-olive mixture.

908

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 25 kalamata olives, rinsed, pitted and roughly chopped, 2 1/2 teaspoons capers, rinsed, 2 1/2 tablespoons red onions, finely diced, 8 plum tomatoes, cut into medium dice, and more.

Yes, Red Snapper With Tomato And Olives falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Red Snapper With Tomato And Olives

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions