Get a fresh taste of the Mediterranean Sea! Red snapper is one of my favorite kinds of fish; it holds up well to heat, is great with sauces and has a bold wonderful color! Here’s a simple and tasty recipe that’s healthy and takes me back to the beaches of Mykonos! 😉 Here’s what you’ll need:
3 (3-4 oz.) red snapper fillets
1 medium red onion (chopped)
1 tbpsn olive oil
4 cloves garlic (minced)
1 teaspoon oregano
1 (14.5 ounce) can diced tomatoes (with juice)
1/2 cup pitted black olives (sliced)
Salt and pepper (to taste)
Crumbled feta cheese
1. Season your snapper with salt and pepper. Add a dash of olive oil to grease the bottom of a baking pan. Place fish in the pan and set aside in your refrigerator.
2. Pre-heat your oven to 400F degrees.
1. Heat a skillet on medium heat. Add olive oil.
2. Once oil is hot, add onions. When onions are golden brown, add garlic. (Note: Garlic cooks very fast, so be ready with your canned tomatoes pronto!).
3. Once garlic is browned, add canned tomatoes. Stir ingredients together.
4. Taste your sauce! Add salt or pepper as needed, then throw in your oregano and black olives. Bring sauce to a simmer.
5. Pull out your pan with the fillets. Pour your sauce over your snapper. Cover with aluminum foil and place pan in the oven.
6. Let snapper fillets cook for 10-15mins (or shorter/longer depending on thickness).
7. Remove fish from heat. Add feta cheese (if applicable) and serve!
Only one tip for this dish- watch your garlic! Garlic is one of my favorite ingredients to cook with, but it burns VERY quickly. Whenever you’re cooking a sauce with garlic, be sure to add it just before your “wet” sauce component (in this case the canned tomatoes) to avoid it burning and ruining the consistency/look of your sauce. The key is to sautee the garlic just enough so that it releases its oils for the sauce, but not so much that the garlic burns. But never fear! If you make the mistake of adding your garlic too early and it burned, just remove all the burnt remnants of the garlic from the pan before adding your “wet” sauce component- the essential oils from the garlic will be more than enough to flavor your dish!
Happy clean eating!