Ingredients for 2 portions:
2 red snapper fillets, (about 6 oz. each),
1 Tbsp. butter,
1 Tbsp. extra virgin olive oil,
1 Tbsp. chopped onion,
1 garlic clove, chopped,
1 Tbsp. pickled capers,
1/4 cup sliced calamata olives,
3/4 cup chicken broth,
1 tsp. chopped fresh parsley,
the juice of 1/4 lemon,
1 oz. dry white wine,
10 cherry tomatoes cut in half,
all-purpose flour, as needed.
sea salt and black pepper to taste.
Recipe: Heat the olive oil and butter in a large skillet and saute the onion, garlic, capers and olives for 2-3 minutes. Dredge the red snapper fillets in the flour and add them to the skillet. Sear the fish on both sides, approximately 1 minute per side, and deglaze with the white wine. Add the chicken base and lemon juice, and place the skillet with the red snapper fillets in a preheated oven at 400 F. for about 8 minutes. (Make sure the handle is oven-proof). Take the skillet out of the oven and put it on the stove. Turn on the heat and add the cream and fresh parsley. Reduce the sauce for 1-2 minutes and add the halved cherry tomatoes. Heat them through and serve the Mediterranean red snapper with potatoes and vegetables.