Red Snapper Provencal
Elevate your seafood dinner with Red Snapper Provencal, a vibrant and elegant dish brimming with Mediterranean flavors. Perfectly pan-seared red snapper fillets are nestled in a luscious sauce of juicy cherry tomatoes, briny kalamata olives, capers, and fragrant fresh thyme, all brightened with a splash of dry white wine and tangy lemon juice. This 35-minute recipe is a symphony of fresh, wholesome ingredients and is surprisingly easy to prepare, making it an ideal choice for both weeknight meals and dinner parties. Serve this one-skillet masterpiece over rice, alongside crusty bread, or with roasted vegetables, and enjoy the taste of Provence in every bite! Keywords: red snapper provencal, Mediterranean fish recipe, one-skillet seafood dinner, healthy dinner ideas, easy red snapper recipe.
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Recipe Information
Ingredients
- 4 pieces red snapper fillets
- 3 tablespoons olive oil
- 3 garlic cloves, minced
- 2 cups cherry tomatoes, halved
- 0.5 cup kalamata olives, pitted and sliced
- 0.5 cup dry white wine
- 1 tablespoon fresh thyme leaves
- 2 tablespoons capers, drained
- 2 tablespoons lemon juice
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
Instructions
Pat the red snapper fillets dry with paper towels and season both sides with salt and black pepper.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Once hot, add the snapper fillets skin-side down and cook for 3-4 minutes until the skin is crispy and golden.
Flip the fillets carefully and cook for another 2-3 minutes, or until the fish is opaque and flakes easily with a fork. Remove the fillets from the skillet and set aside on a plate.
In the same skillet, add the remaining 1 tablespoon of olive oil and the minced garlic. Sauté for 30 seconds until fragrant, being careful not to burn the garlic.
Add the cherry tomatoes to the skillet and cook for 5 minutes, stirring occasionally, until they begin to soften and release their juices.
Stir in the kalamata olives, white wine, fresh thyme, and capers. Simmer for 3-4 minutes until the sauce slightly reduces.
Return the snapper fillets to the skillet, nestling them into the sauce. Spoon some of the sauce over the fillets and let everything simmer for 2 minutes to meld the flavors.
Drizzle the dish with fresh lemon juice and sprinkle with chopped parsley. Remove from heat.
Serve the red snapper provencal immediately, pairing it with crusty bread, rice, or roasted vegetables for a complete meal.
Nutrition Facts
Calories |
2014 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 92.2 g | 118% | |
| Saturated Fat | 15.4 g | 77% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 352 mg | 117% | |
| Sodium | 5233 mg | 228% | |
| Total Carbohydrate | 30.0 g | 11% | |
| Dietary Fiber | 11.5 g | 41% | |
| Total Sugars | 9.8 g | ||
| Protein | 258.2 g | 516% | |
| Vitamin D | 47.6 mcg | 238% | |
| Calcium | 455 mg | 35% | |
| Iron | 8.0 mg | 44% | |
| Potassium | 5261 mg | 112% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
