Baked Snapper With Tomatoes & Olives
- 6 tbsp olive oil extra virgin
- 32 oz snapper raw, mixed species
- 1 tsp fennel seed lightly toasted and ground
- 6 oz olives approximately 1 cup Nicoise
- ¼ cup white wine dry
- 1 ¾ lb tomato seeded and diced 3/8"
- ½ cup basil lightly packed, torn flesh
- Preheat oven to 400° F
- Put 3 tbsp of olive oil in each of 2 baking dishes (large enough to hold 4 pieces of fish with gap) and place in oven to heat the oil (not so long that it reaches the smoking point).
- With a sharp utility or boning knife, make a few shallow slices through the skin of each snapper (helps keep them from curling in the hot oil). Season each piece on both sides with salt, pepper and fennel.
- Place the fish in the hot oil, skin side down (to coat it with oil) then flip it immediately with a spatula (leaving it skin-side up). If the oil is the correct temperature you should hear a light sizzle. Divide the olives between the two dishes and scatter them around the fish. Splash equal amounts of wine into each dish.
- Bake for 6-8 minutes until fish is slightly firm and starting to flake when the tip of a knife is inserted into the flesh. Cooking time will vary depending on the thickness of the fillets.
- Season the tomatoes with salt and pepper, then divide them between the two dishes — make sure they fall between the fillets and into the hot oil.
- Once the tomatoes are slightly wilted, transfer fillets and veggies to your plate and enjoy!