This recipe is delicious, fast and incredibly easy to make. It’s perfect for a weeknight meal. You could easily substitute the red snapper with another firm-fleshed, white fish – red snapper just happens to be one of the few local fish that we have access to here in the Bay area.
- 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
- 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.
- Turn fish and cook other side another 2 minutes or until opaque throughout.
- Remove snapper to a plate.
- 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.
- 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.