Sauteed Red Snapper with Basil Oil and Sundried Tomatoes

1. 1

   Season the snapper fillets with salt and pepper.

2. 2

   Preheat a saute pan with the olive oil until the oil is hot, 1 to 2 minutes.

3. 3

   Add the snapper to the hot pan, flesh side down, and cook over medium heat 4 to 5 minutes.

4. 4

   Turn to cook the skin side an additional 3 to 4 minutes.

5. 5

   The fillets will curl inwards briefly, but once they have cooked for a minute, they will begin to relax and lay flat again, allowing you to cook the skin side to a crispy texture.

6. 6

   Lift out the snapper with a slotted spatula, leaving the juices and oil in the pan.

7. 7

   Add the sundried tomatoes, garlic, and shallots, and saute together for 2 minutes.

8. 8

   Add the fresh herbs to the pan.

9. 9

   Stir quickly, just to heat the herbs enough to release their aromas.

10. 10

    Pour the sundried tomato and herb mixture over the snapper.

11. 11

    Then drizzle a teaspoon of basil oil over each fillet and around the dish.

* Per serving · 4 servings · Values may vary.