Greek Snapper can be made in less than 25 minutes. It's full of crazy amazing flavor!!


Servings 6


  • 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


  1. Preheat oven to 200 degrees.
  2. 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.
  3. 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.
  4. Remove snapper from oven, place on platter, and pour olive mixture over the fish. Serve with a side salad and a crusty bread.