Red Snapper with Tomato-Olive Compote
Total Time: 30 minutesYield: 4 Servings
Source: Everyday Food, March 2006
Category: Fish
Ingredients
2 tablespoons Olive Oil1 whole Onion (halved and thinly sliced)
4 cloves Garlic (slivered)
14 1⁄2 ounces Diced Tomatoes
1⁄2 cup Kalamata Olives (pitted, slivered)
2 tablespoons Capers (rinsed and drained)
4 whole Red Snapper Fillets (halved crosswise)
dash Salt
dash Ground Black Pepper
Directions
- Preheat oven to 400 degrees. Heat 1 tablespoon oil in a large skillet over medium heat. Add onion and garlic; season with salt and pepper. Cook stirring occasionally, until onion begins to soften, 5 to 7 minutes. Add tomatoes and their juice, olives, and capers; cook, stirring occasionally, until slightly thickened, 3 to 5 minutes.
- Meanwhile, place snapper fillets on a rimmed baking sheet. Drizzle with remaining tablespoon oil, and turn to coat. Arrange fillets in a single layer, skin side down. Season generously with salt and pepper.
4.Bake until fish flakes easily and is opaque throughout, 10 to 12 minutes. Serve with tomato-olive compote.