Greek Snapper is incredibly easy to make and is packed full of flavor. Consequently, I knew it was a must for my latest cookbook which is still Amazon’s #1 Top New Release in its category. So happy!
Seafood is Super Healthy
Seafood is the favored choice because of its health benefits.
Seafood is an excellent source of protein. It’s also low in calorie as well as fat and cholesterol. Seafood is high in polyunsaturated fat and a great source of vitamins and minerals.
Besides seafood’s health benefits, it is easy to prepare.
There are many medical studies available that associated lower heart disease, diabetes and cancer with a diet that consumes 7 ounces of fish once per week.
If you don’t have snapper, no problem. You can substitute any white flaky fish. I hope this dish will become a staple in your home as it is in mine! Happy Cooking.
Find this recipe and others like it in Harvest!
- 2 -3 tablespoons olive oil
- 2 pounds fresh snapper (about 2 large fillets)
- ½ teaspoon salt
- ¼ teaspoon pepper
- ½ Vidalia onion , chopped
- ½ cup Kalama olives
- 3 tablespoons capers
- 1 tablespoon garlic , minced
- 1 tablespoon fresh rosemary , chopped
- 1 pint (1 can) canned tomatoes
- ½ cup dry white wine
Preheat oven to 200 degrees.
Drizzle about a 2 tablespoon of olive oil in a large sauté pan over medium-high heat. Salt and pepper fillets and place in pan when oil is shimmering. Cook for 5 minutes and then turn fillets over and cook for another 3-5 minutes or until fish flakes easily. Place gently into a cookie sheet and place into oven with door cracked to keep warm.
Add remaining olive oil to pan. Sauté onions, olives, capers, garlic, and rosemary for about 5 minutes. Add tomatoes and wine to the medley and reduce for 5- 10 more minutes.
Remove snapper from oven, place on platter, and pour olive mixture over the fish. Serve with a side salad and a crusty bread.