Greek Snapper is incredibly easy to make and is packed full of flavor.
- 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.