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Active time
20 minutes
Yield
8 Servings
Nutritioni
Ingredients

3 tablespoons extra virgin olive oil, plus a little oil for drizzling

4 (6-ounce) pieces snapper fillet

Fine sea salt, to taste

Freshly ground black pepper, to taste

½ teaspoon lightly toasted and ground fennel seeds

½ cup Niçoise olives, pitted

2 tablespoons dry white wine

14 ounces ripe but firm tomatoes, seeded and cut into ⅜-inch dice

¼ cup lightly packed torn fresh basil leaves

Instructions
  1. Preheat the oven to 400°F. On a large baking dish (large enough to hold 4 pieces of fish with space in between), drizzle with 3 tablespoons of the olive oil. Put the dish in the oven to heat the oil but don’t let it get to the smoking point (about 4 minutes).
  2. With a sharp utility or boning knife, make a few shallow slices through the skin of each snapper fillet to keep them from curling in the hot oil. Season each piece on both sides with salt, pepper, and fennel.
  3. Place the fish in the hot oil, skin side down, to coat with the oil, then immediately turn with a fish spatula so that the skin side is up. The oil is the correct temperature if you hear a light sizzle when the fish is added. Divide the olives between the dishes, scattering them around the fish, then splash equal amounts of wine into each dish.
  4. Bake for 6 to 8 minutes, until the fish is slightly firm and start to flake when the tip of a knife is inserted into the flesh. The cooking time will vary depending on the thickness of the fillets.
  5. While the fish is cooking, season the tomatoes with salt and pepper, to taste.
  6. When the fish is done cooking, quickly sprinkle the tomatoes onto the hot pan, making sure they fall between the pieces of fish and into the hot pan juices. The tomatoes just need to get slightly wilted in the hot pans.
  7. Garnish with basil before serving.

Chef David Shalleck

Nutrition

Calories: 310
Total Fat; 15g
Saturated Fat: 2g
Sodium: 680mg
Carbohydrate: 6g
Fiber: 2g
Total Sugar: 3g (Added Sugar: 0g)
Protein: 36g

Yield: 8 Servings


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