Recipe:
1. Heat the olive oil and butter in a large skillet and saute the onion, garlic, capers and olives for 2-3 minutes.
2. Dredge the red snapper fillets in the flour and add them to the skillet.
3. Sear the fish on both sides, approximately 1 minute per side, and deglaze with the white wine.
4. 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).
5. Take the skillet out of the oven and put it on the stove.
6. Turn on the heat and add the cream and fresh parsley.
7. Reduce the sauce for 1-2 minutes and add the cherry tomatoes halves.
8. Heat the cherry tomatoes through and turn the heat off.
9. Serve the Mediterranean red snapper with potatoes and vegetables.
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