| Yield | |
|---|---|
| Source | Everyday Food, March 2006 |
| Prep time | 30 minutes |
| Yield | |
|---|---|
| Source | Everyday Food, March 2006 |
| Prep time | 30 minutes |
| 2 | Tablespoon | Olive Oil |
| 1 | Onion (halved and thinly sliced) | |
| 4 | Clove | Garlic (slivered) |
| 14 1⁄2 | Ounce | Diced Tomatoes |
| 1⁄2 | Cup | Kalamata Olives (pitted, slivered) |
| 2 | Tablespoon | Capers (rinsed and drained) |
| 4 | Red Snapper Fillets (halved crosswise) | |
| Dash | Salt | |
| Dash | Ground Black Pepper |
1.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.
3.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.