Red Snapper with Zucchini and Black Olive Tapenade

Name: Red Snapper with Zucchini and Black Olive Tapenade
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons sherry vinegar; 1/2 cup extra-virgin olive oil; 1 1/2 tablespoons small capers; 6 sun-dried tomato halves in oil, finely chopped; 1/4 cup thinly sliced basil leaves; Salt and freshly ground pepper; 1 pound small zucchini, sliced on the diagonal 1/2 inch thick; Six 7-ounce center-cut red snapper fillets; 1/4 cup black olive tapenade; 1 teaspoon cognac

Servings: persons

1
In a large bowl, whisk the vinegar with 5 tablespoons of the olive oil.
2
Stir in the capers, sun-dried tomatoes and basil and season the dressing with salt and pepper.
3
In a large nonstick skillet, heat the remaining 3 tablespoons of olive oil.
4
Add the zucchini and cook over high heat, turning once, until golden and just tender, about 4 minutes.
5
Season with salt and pepper.
6
Using a slotted spoon, add the zucchini to the dressing in the large bowl, leaving the oil in the skillet.
7
Heat the skillet until the oil is shimmering.
8
Season the fish with salt and pepper and add it to the skillet, skin side down.
9
Cook the fish over high heat, turning once, until golden outside and white throughout, about 10 minutes.
10
Transfer the fish to plates and spoon the zucchini alongside.
11
In a small bowl, mix the black olive tapenade with the cognac and spoon over the fish.
12
Serve right away.

316

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 10 ingredients. The key ingredients include: 2 tablespoons sherry vinegar, 1/2 cup extra-virgin olive oil, 1 1/2 tablespoons small capers, 6 sun-dried tomato halves in oil, finely chopped, and more.

Yes, Red Snapper with Zucchini and Black Olive Tapenade falls under the Vegetarian 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!