Easy Seared Snapper March 11, 2025
This easy fish recipe is quick to make and full of flavour! It is fresh, light & zesty and all made in one pan, which is always a win in our book. Check out the original recipe here.
Ingredients:
- 500g snapper fillets
- 2 tablespoons olive oil
- Salt and fresh ground black pepper
- 1 large shallot, chopped
- 2 garlic cloves, minced
- 1/4 to 1/2 teaspoon crushed red pepper flakes, depending on how spicy you want the sauce
- 1 tablespoon lemon zest
- 2 teaspoons orange zest
- 1/3 cup kalamata olives, pitted and cut in half
- 1 can diced tomatoes
- 2 tablespoons chopped fresh herbs, try a combination of parsley, dill, and chives
- Lemon wedges for serving
Directions:
- First, season both sides of the snapper fillet with salt and pepper.
- Next, heat the skillet over medium-high heat. Once it is hot, add the olive oil. Then, carefully place the seasoned fillet in the hot oil and cook for 2 to 3 minutes per side, or until it is lightly browned. At this point, the fish should still be slightly undercooked in the center. After that, transfer the snapper to a plate and set it aside.
- Meanwhile, reduce the heat to medium. Then, add the onions to the skillet and cook, stirring occasionally, until softened, about 5 minutes. If the pan seems dry, simply add a drizzle of olive oil.
- Afterward, stir in the garlic and red pepper flakes and cook for about 30 seconds, just until fragrant.
- Next, add the lemon zest, orange zest, olives, and canned diced tomatoes with their juices to the skillet. As you do this, use a wooden spoon to scrape up any browned bits from the bottom of the pan. Then, bring the mixture to a simmer and let it cook for about 5 minutes, stirring occasionally.
- Once the sauce has simmered, stir in the herbs and taste the sauce. If necessary, season with additional salt and pepper.
- Now, gently nestle the snapper fillets back into the sauce, spooning some of the sauce over the top. Let the fish cook until it becomes opaque and easily flakes with a fork, about 3 to 5 minutes more.
- Finally, transfer the snapper and sauce to a serving platter or individual plates. For the finishing touch, garnish with fresh lemon wedges and additional herbs.