Greek Snapper: 20 Minute Meal
A Quick, Healthy Mediterranean Snapper Recipe
Greek Snapper is incredibly easy to make and is packed full of flavor. Consequently, I knew it was a must for my latest cookbook, Harvest, which was Amazon’s #1 Top New Release in its category. I’m so happy to share these new and traditional recipes with you!
Snapper and Other Types of Seafood Are Super Healthy
Seafood is an excellent choice because of its many proven health benefits. Doctors and nutritionists around the world recommend that we eat a diet containing at least two servings of fish a week.
I’ll share a few of the benefits of fish and other seafood below.
First, seafood is an excellent source of low-calorie protein. Most types are also low in fat and cholesterol.
Second, the fat that seafood does contain seafood is healthy: the fat in snapper, for example, is polyunsaturated fat rather than saturated fat. Snapper also contains some heart-healthy omega-3 fatty acids.
Third, seafood is a great source of vitamins and minerals. Three ounces of snapper contain half the daily requirement of vitamin B12 and more than half the requirement of selenium! All for a little over 100 calories.
Many medical studies have associated lower heart disease, diabetes, and cancer with a Mediterranean-based diet that includes 7 ounces of fish once per week. With olive oil, olives, and garlic, this Greek snapper recipe fits the bill.
Seafood Recipes Like This One Are Easy to Prepare
Besides seafood’s health benefits, it is easy to prepare. Most seafood dishes are simple, quick, and can be prepared in less than 20 minutes.
Greek Snapper is incredibly easy to make and is packed full of flavor. 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.