Red Snapper with Tomato Sauce, Olives, and Onions

Ingredients

• 1/4 cup extra-virgin olive oil
• 1 medium yellow onion, peeled and slivered
• 4 8-oz. center-cut skinless red snapper fillets
• 1/4 cup dry white wine
• 14 oz. diced tomatoes
• 1/4 cup black olives, pitted and halved
• 1/2 bunch parsley, chopped
• Pinch red pepper flakes
• Salt and freshly ground black pepper

Instructions

1. Season snapper fillets with salt and pepper. Heat oil in a large skillet over medium heat, add snapper, and cook until lightly golden, about 2 minutes.
2. Turn fish and cook other side another 2 minutes or until opaque throughout.
3. Remove snapper to a plate.
4. Add onions, and cook, stirring occasionally, until onions are fragrant and slightly browned about 5 minutes. Add wine, tomatoes, olives, half the parsley, and red pepper flakes to the onions. Season to taste with salt and bring to a simmer over medium heat.
5. Reduce heat to medium-low and simmer, 8 – 10 minutes, until sauce has thickened slightly. Adjust seasonings. Serve sauce over fish and sprinkle with remaining parsley.