snapper with kalamata olives and capers (greek)

★★★★★ 1
a recipe by
Lori Loucas
San Diego

This super easy Greek fish dish tastes like you've been slaving all day. Fee free to increase/decrease the sauce ingredients and make it yours... we like ours really garlicky and full of olives! Sometimes we use Greek oregano instead of the rosemary. Delicious served with a side of orzo.

★★★★★ 1
serves 4
prep time 5 Min
cook time 25 Min
method Stove Top

Ingredients For snapper with kalamata olives and capers (greek)

  • FOR THE FISH:
  • 2 Tbsp
    olive oil
  • 4
    red snapper fillets (individual portions)
  • salt & pepper to taste
  • FOR THE SAUCE:
  • 1-2 Tbsp
    olive oil
  • 1
    sweet onion, sliced
  • 4 clove
    garlic, minced
  • 3 Tbsp
    capers, drained
  • 1/2 c
    pitted kalamata olives
  • 2 tsp
    fresh rosemary, minced
  • 14 oz
    can diced tomatoes
  • 1/2 c
    pinot grigio, or other white wine

How To Make snapper with kalamata olives and capers (greek)

  • 1
    Place the 2 tablespoons olive oil in a large skillet. Heat at medium high until shimmering. Meanwhile, sprinkle the fillets with salt and pepper. When oil is shimmering, add the fish to the pan and cook for about 5 minutes until lightly browned. Flip them over and cook for another few minutes until the fish flakes easily. Carefully remove the fish to a baking tray and keep warm in the oven.
  • 2
    Add another tablespoon of olive oil to the same pan you cooked the fish in. Heat the oil, then add the sliced onions. Saute for a few minutes until the onions soften up. Then add the garlic, capers, olives and rosemary. Add a bit more olive oil if necessary. Saute for another few minutes, then add the tomatoes and the wine. Simmer the sauce until some of the alcohol evaporates and it has reduced somewhat, but don't let it go dry. About 5-8 minutes cook time.
  • 3
    To serve, place the fish on a serving dish and spoon the sauce over the fish.

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