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Ingredients: 2 red snapper fillets, about 6 oz. each, 1 Tbsp. butter, 1 Tbsp. olive oil, 1 Tbsp. chopped onion, 1 garlic clove, crushed and chopped, 1 Tbsp. capers, 1/4 cup sliced olives, 3/4 cup chicken base, 1 tsp. chopped parsley, the juice of 1/4 lemon, 1 oz. dry white wine, 10 cherry tomatoes cut to half, little all-purpose flour.
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.
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