Recipe

Pan-fried snapper with tomato, olives and basil

  • 5 mins preparation
  • 10 mins cooking
  • Serves 4
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Ingredients

Pan-fried snapper with tomato, olives and basil
  • 2 tablespoon olive oil
  • 4 snapper fillets, skin on
  • 1 clove garlic, sliced
  • 500 gram cherry truss tomatoes
  • 1/4 cup (60ml) white wine
  • 1/4 cup (40g) diced kalamata olives
  • 1/4 cup torn basil leaves
  • steamed kipfler potatoes, sliced, to serve

Method

Pan-fried snapper with tomato, olives and basil
  • 1
    Heat oil in a non-stick frying pan on high. Place fish skin side down and cook, 3 minutes, until skin is golden and crisp. Turn to cook other side, 2 minutes, until golden and cooked through. Remove from pan and keep warm.
  • 2
    Cook garlic in same pan, 10 seconds then add tomatoes and cook, stirring, 2 minutes. Add white wine and olives and bring to boil. Stir through basil and season to taste.
  • 3
    Serve fish with tomatoes and sliced potatoes. Drizzle with sauce and serve.

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