Baked Snapper With Tomatoes & Olives
Servings 8 servings
Calories 290kcal
Equipment
- Oven
Ingredients
- 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
Instructions
PREPARATION
- 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.
BAKING
- 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.
MEANWHILE
- 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.
SERVING
- Once the tomatoes are slightly wilted, transfer fillets and veggies to your plate and enjoy!
Nutrition
Nutrition Facts
Baked Snapper With Tomatoes & Olives
Amount Per Serving (247 g)
Calories 290
Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 2g13%
Polyunsaturated Fat 1.5g
Monounsaturated Fat 8g
Cholesterol 40mg13%
Sodium 330mg14%
Potassium 720mg21%
Carbohydrates 4g1%
Fiber 1g4%
Sugar 3g3%
Protein 24g48%
Calcium 54mg5%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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