Snapper with Tomatoes, Olives and Capers

AuthorAnnabel
RatingDifficultyBeginner

Colourful, fresh and the perfect combination of flavours. This recipe is a hit every time.

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Yields1 Serving
Prep Time15 minsCook Time8 minsTotal Time23 mins
 1 ½ cups cherry tomatoeshalved
 100 g small capersdrained
 ¼ cup pitted kalamata oliveshalved
 ½ cup fresh parsleyfinely chopped
 3 tbsp extra virgin olive oil
 700 g snapper fillets (or similar firm white fish)
 salt and pepper
 3 cloves garlicminced
What are we cooking today?
1

We've suggested snapper but the beauty of this recipe is that any fish works!

Getting started
2

Heat half of the oil in a large nonstick pan over medium-high heat.

3

Pat fish dry and season on both sides with salt and pepper.

4

Cook the fillets, turning once, until fish flakes when tested with a fork (around 3 minutes each side).

5

Remove the fish and cover with foil to keep warm.

6

Add remaining oil to the pan and heat.

7

Add garlic and sauté until fragrant, about 30 seconds.

8

Stir in tomatoes, parsley, olives and capers.

9

Cook, stirring, until tomatoes have softened, 3 to 4 minutes.

10

Season with salt and pepper, spoon over fish and serve.

Annabelle's tips
11

The dish has enough colour, flavour and texture that all it needs to compliment are beans cooked al-dente.

Ingredients

 1 ½ cups cherry tomatoeshalved
 100 g small capersdrained
 ¼ cup pitted kalamata oliveshalved
 ½ cup fresh parsleyfinely chopped
 3 tbsp extra virgin olive oil
 700 g snapper fillets (or similar firm white fish)
 salt and pepper
 3 cloves garlicminced

Directions

What are we cooking today?
1

We've suggested snapper but the beauty of this recipe is that any fish works!

Getting started
2

Heat half of the oil in a large nonstick pan over medium-high heat.

3

Pat fish dry and season on both sides with salt and pepper.

4

Cook the fillets, turning once, until fish flakes when tested with a fork (around 3 minutes each side).

5

Remove the fish and cover with foil to keep warm.

6

Add remaining oil to the pan and heat.

7

Add garlic and sauté until fragrant, about 30 seconds.

8

Stir in tomatoes, parsley, olives and capers.

9

Cook, stirring, until tomatoes have softened, 3 to 4 minutes.

10

Season with salt and pepper, spoon over fish and serve.

Annabelle's tips
11

The dish has enough colour, flavour and texture that all it needs to compliment are beans cooked al-dente.

Snapper with Tomatoes, Olives and Capers
AuthorAnnabelCategory, , , DifficultyBeginner
Rating
Yields1 Serving
Prep Time15 minsCook Time8 minsTotal Time23 mins

Ingredients

 1 ½ cups cherry tomatoeshalved
 100 g small capersdrained
 ¼ cup pitted kalamata oliveshalved
 ½ cup fresh parsleyfinely chopped
 3 tbsp extra virgin olive oil
 700 g snapper fillets (or similar firm white fish)
 salt and pepper
 3 cloves garlicminced

Directions

What are we cooking today?
1

We've suggested snapper but the beauty of this recipe is that any fish works!

Getting started
2

Heat half of the oil in a large nonstick pan over medium-high heat.

3

Pat fish dry and season on both sides with salt and pepper.

4

Cook the fillets, turning once, until fish flakes when tested with a fork (around 3 minutes each side).

5

Remove the fish and cover with foil to keep warm.

6

Add remaining oil to the pan and heat.

7

Add garlic and sauté until fragrant, about 30 seconds.

8

Stir in tomatoes, parsley, olives and capers.

9

Cook, stirring, until tomatoes have softened, 3 to 4 minutes.

10

Season with salt and pepper, spoon over fish and serve.

Annabelle's tips
11

The dish has enough colour, flavour and texture that all it needs to compliment are beans cooked al-dente.

Nutrition Facts

Amount Per Serving
Calories 249
% Daily Value *
Total Fat 5g8%
Saturated Fat 1g5%
Cholesterol 108mg36%
Total Carbohydrate 9g3%
Dietary Fiber 6g24%
Sugars 6g
Protein 35g70%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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