Roasted Red Snapper With Olives
Serves: 6
Felicia King
1 January 1970
Based on User reviews:
41
Spice
34
Sweetness
50
Sourness
40
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
1 cup
White Wine (dry)1 cup
Lemon Juice (fresh)6 tbsps
Extra-Virgin Olive Oil1.5 tbsps
Thyme Leaves (chopped fresh)Directions:
1
Preheat oven to 425°F
2
Preheat oven to 425°F
3
Make sauce: In a small skillet boil wine with garlic until reduced to about 2 tablespoons
4
Add remaining sauce ingredients and salt and pepper to taste and bring to a simmer
5
Sauce may be made 1 day ahead and chilled, covered
6
Reheat sauce to warm before proceeding
7
In a small skillet boil wine with garlic until reduced to about 2 tablespoons
8
Add remaining sauce ingredients and salt and pepper to taste and bring to a simmer
9
Sauce may be made 1 day ahead and chilled, covered
10
Reheat sauce to warm before proceeding
11
Pat snapper fillets dry and season with salt and pepper
12
Divide oil between 2 shallow baking pans large enough to hold fillets in one layer without touching and spread oil evenly
13
Heat baking pans in upper and lower thirds of oven 7 minutes
14
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
15
Transfer fillets with a metal spatula to a large platter, turning them skin sides up, and top with sauce
16
Pat snapper fillets dry and season with salt and pepper
17
Divide oil between 2 shallow baking pans large enough to hold fillets in one layer without touching and spread oil evenly
18
Heat baking pans in upper and lower thirds of oven 7 minutes
19
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
20
Transfer fillets with a metal spatula to a large platter, turning them skin sides up, and top with sauce