Red Snapper With Tomato And Olives

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• Servings: 10
• 25 kalamata olives, rinsed, pitted and roughly chopped
• 2 1/2 teaspoons capers, rinsed
• 2 1/2 tablespoons red onions, finely diced
• 8 plum tomatoes, cut into medium dice
• 10 large basil leaves, roughly chopped
• 1/2 cup flat-leaf italian parsley, roughly chopped
• 1 1/2 cups extra virgin olive oil
• 1 teaspoon red pepper flakes
• 10 (6 ounce) red snapper fillets
• 6 tablespoons fresh lemon juice (from 2 lemons)
• salt and pepper, to taste

Recipe

• 1 in large bowl stir together olives, capers, red onion, tomatoes, basil, 3 tbsp parsley and 1 c olive oil. season with salt, fresh black pepper and red pepper flakes and let stand at room temperature for 30 minutes.
• 2 in large fry pan, heat 3t remaining olive oil until hot. working in batches, season fillets with salt and pepper. cook on one side until opaque, about 3 minutes, lowering heat if necessary to prevent burning. turn fillets over and cook 3 minutes more. transfer to platter and loosely cover with foil to keep warm. cook remaining batches wiping pan clean between batches and starting with fresh oil for each batch.
• 3 remove fish to a serving platter pour lemon juice into pan and swirl around to combine with pan juices. drizzle over fish and garnish with tomato-olive mixture.