Roasted Red Snapper with Olives

1. 1

   Preheat oven to 425F.

2. 2

   In a small skillet boil wine with garlic until reduced to about 2 tablespoons.

3. 3

   Add remaining sauce ingredients and salt and pepper to taste and bring to a simmer.

4. 4

   Sauce may be made 1 day ahead and chilled, covered.

5. 5

   Reheat sauce to warm before proceeding.

6. 6

   Pat snapper fillets dry and season with salt and pepper.

7. 7

   Divide oil between 2 shallow baking pans large enough to hold fillets in one layer without touching and spread oil evenly.

8. 8

   Heat baking pans in upper and lower thirds of oven 7 minutes.

9. 9

   Working quickly, put fillets, skin sides down, in hot baking pans and roast in upper and lower thirds of oven 7 to 10 minutes, or until fish is just cooked through.

10. 10

    Transfer fillets with a metal spatula to a large platter, turning them skin sides up, and top with sauce.

* Per serving · 4 servings · Values may vary.

No additional tips available.