Roasted Red Snapper with Olives |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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Ingredients:
1/3 cup dry white wine |
3 garlic cloves, sliced thin |
1/4 cup fresh lemon juice |
1/3 cup extra-virgin olive oil |
1 1/2 tablespoons chopped fresh thyme leaves |
1 1/2 cups mixed green and black brine-cured olives (preferably unpitted) |
six 6- to 7-ounce red snapper fillets with skin |
6 tablespoons extra-virgin olive oil |
Directions:
1. Preheat oven to 425°F.
2. Make sauce: In a small skillet boil wine with garlic until reduced to about 2 tablespoons. Add remaining sauce ingredients and salt and pepper to taste and bring to a simmer. Sauce may be made 1 day ahead and chilled, covered. Reheat sauce to warm before proceeding.
3. Pat snapper fillets dry and season with salt and pepper. Divide oil between 2 shallow baking pans large enough to hold fillets in one layer without touching and spread oil evenly. Heat baking pans in upper and lower thirds of oven 7 minutes. Working quickly, put fillets, skin sides down, in hot baking pans and roast in upper and lower thirds of oven 7 to 10 minutes, or until fish is just cooked through.
4. Transfer fillets with a metal spatula to a large platter, turning them skin sides up, and top with sauce.
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