Red Snapper with Tapenade
4 fillets of red snapper
1/2 cup black sun-dried olives, pitted and roughly chopped
2 tbs capers
4 tbsp. flat-leaf parsley, chopped
4 tbsp. basil leaves, chopped
2 tsp. finely grated lemon zest
4 tsp. lemon juice
1 tsp. black pepper
4 tbsp. olive oil
Prepare a rustic chop of olives with caper berries, herbs , zest, lemon juice, and pepper. Add oil in stream until incorporated into a loose paste.
Heat a frying pan Over medium high heat. Season fish fillets with salt and pepper.
Add oil to the pan and add the fish (non skin side down), once the oil is hot. Sear on the one side until white protein bubbles appear on the side of the fillet and it begins to feel firm. Roll onto skin side and top with olive mixture.
Cook through – another 1-2 minutes and serve immediately.
In case you get the skinless red snapper the way to make it non stick is to coat it with flour before cooking it.
Enjoy it with glass of white wine!