Name: Pan-fried snapper with tomato, olives and basil
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4
Ingredients: 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

Pan-fried snapper with tomato, olives and basil

Serves 4

Prep

Cook

10M

Total

15M

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Ingredients

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

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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