Drizzle about a 2 tablespoon of olive oil in a large sauté pan over medium-high heat. Salt and pepper fillets. Place fillets in the 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 snapper fillets gently into a cookie sheet (lined with baking paper if desired). Then place baking sheet 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 spoon tomato mixture over the fish. Serve with a side salad and a crusty bread.
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