Red Snapper with Tomato and Olives
Elevate your dinner table with this Mediterranean-inspired Red Snapper with Tomato and Olives, a dish that combines vibrant flavors and elegant simplicity. Perfectly seared and oven-baked red snapper fillets are nestled in a tangy, savory sauce of cherry tomatoes, pitted Kalamata olives, garlic, and a splash of dry white wine. Fresh parsley and a zesty squeeze of lemon finish this wholesome, restaurant-quality meal, which comes together in just 35 minutes. Ideal for busy weeknights or an impressive weekend gathering, this gluten-free recipe pairs beautifully with crusty bread, rice, or a crisp green salad. Bursting with bold flavors and nutritious ingredients, this dish will transport your taste buds straight to the Mediterranean coast!
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Recipe Information
Ingredients
- 4 pieces red snapper fillets
- 2 cups cherry tomatoes
- 1 cup pitted Kalamata olives
- 3 pieces garlic cloves
- 3 tablespoons olive oil
- 0.5 cup dry white wine
- 2 tablespoons fresh parsley
- 1 piece lemon
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Preheat your oven to 375°F (190°C).
Pat the red snapper fillets dry with a paper towel, then season both sides with salt and black pepper.
In a large ovenproof skillet, heat 2 tablespoons of olive oil over medium heat.
Add the red snapper fillets to the skillet, skin side down. Sear for 2-3 minutes until the skin is crispy, then carefully flip and sear the other side for 1-2 minutes. Remove the fillets from the skillet and set aside.
Add the remaining 1 tablespoon of olive oil to the same skillet. Mince the garlic cloves and sauté them for 1 minute, until fragrant.
Cut the cherry tomatoes in half and add them to the skillet. Cook for 3-4 minutes, stirring occasionally, until they begin to soften and release their juices.
Add the pitted Kalamata olives and pour in the dry white wine. Bring the mixture to a simmer and let it cook for 5 minutes, allowing the flavors to meld.
Return the red snapper fillets to the skillet, nestling them in the tomato and olive mixture. Transfer the skillet to the preheated oven and bake for 8-10 minutes, or until the fish is cooked through and flakes easily with a fork.
Remove the skillet from the oven and garnish with freshly chopped parsley and a squeeze of lemon juice.
Serve the red snapper with the tomato and olive sauce spooned over the top. Pair with crusty bread, rice, or a green salad for a complete meal.
Nutrition Facts
Calories |
2254 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 115.8 g | 148% | |
| Saturated Fat | 20.2 g | 101% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 352 mg | 117% | |
| Sodium | 6737 mg | 293% | |
| Total Carbohydrate | 39.9 g | 15% | |
| Dietary Fiber | 13.9 g | 50% | |
| Total Sugars | 10.4 g | ||
| Protein | 259.8 g | 520% | |
| Vitamin D | 47.6 mcg | 238% | |
| Calcium | 532 mg | 41% | |
| Iron | 10.3 mg | 57% | |
| Potassium | 5368 mg | 114% | |
*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.
