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Easy and fresh...
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2 Tbs |
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olive oil,
divided |
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1 medium |
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onion,
halved and thinly sliced |
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4 cloves |
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garlic,
sliced thinly |
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coarse salt
and freshly ground black pepper |
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14.5 ounce |
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can diced
tomatoes in juice |
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½ cup |
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pitted
Kalamata olives, sliced thinly |
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2 Tbs |
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capers,
drained and rinsed |
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Four 6 to
8-ounce |
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red snapper
fillets, halved crosswise |
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1 |
Preheat oven to
400°F. |
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2 |
Heat 1 Tablespoon
oil in large nonstick skillet over medium-heat. Add
onion and garlic; season with salt and pepper. Cook,
stirring occasionally, until onion begins to soften
(about 6 minutes). Add tomatoes and their juice, olives,
and capers; cook, stirring occasionally until slightly
thickened, 3 to 5 minutes. |
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3 |
Meanwhile, place
snapper fillets on a rimmed baking sheet. Drizzle with
remaining tablespoon oil, and turn to coat. Arrange
fillets in a single layer, skin side down. Season
generously with salt and pepper. |
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4 |
Bake until fish
flakes easily and is opaque throughout, 10-12 minutes.
Serve with tomato-olive compote. |
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Servings: 4 |
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Cooking Tips |
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Serve with steamed rice. |
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Recipe Source |
| Everyday
Food |
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