Red Snapper Provencal

Elevate your seafood dinner with Red Snapper Provencal, a vibrant and elegant dish brimming with Mediterranean flavors. Perfectly pan-seared red snapper fillets are nestled in a luscious sauce of juicy cherry tomatoes, briny kalamata olives, capers, and fragrant fresh thyme, all brightened with a splash of dry white wine and tangy lemon juice. This 35-minute recipe is a symphony of fresh, wholesome ingredients and is surprisingly easy to prepare, making it an ideal choice for both weeknight meals and dinner parties. Serve this one-skillet masterpiece over rice, alongside crusty bread, or with roasted vegetables, and enjoy the taste of Provence in every bite! Keywords: red snapper provencal, Mediterranean fish recipe, one-skillet seafood dinner, healthy dinner ideas, easy red snapper recipe.

Nutriscore Rating: 72/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 4 pieces red snapper fillets
• 3 tablespoons olive oil
• 3 garlic cloves, minced
• 2 cups cherry tomatoes, halved
• 0.5 cup kalamata olives, pitted and sliced
• 0.5 cup dry white wine
• 1 tablespoon fresh thyme leaves
• 2 tablespoons capers, drained
• 2 tablespoons lemon juice
• 1 teaspoon sea salt
• 0.5 teaspoon black pepper
• 2 tablespoons fresh parsley, chopped

Directions

Step 1

Pat the red snapper fillets dry with paper towels and season both sides with salt and black pepper.

Step 2

Heat 2 tablespoons of olive oil in a large skillet over medium heat. Once hot, add the snapper fillets skin-side down and cook for 3-4 minutes until the skin is crispy and golden.

Step 3

Flip the fillets carefully and cook for another 2-3 minutes, or until the fish is opaque and flakes easily with a fork. Remove the fillets from the skillet and set aside on a plate.

Step 4

In the same skillet, add the remaining 1 tablespoon of olive oil and the minced garlic. Sauté for 30 seconds until fragrant, being careful not to burn the garlic.

Step 5

Add the cherry tomatoes to the skillet and cook for 5 minutes, stirring occasionally, until they begin to soften and release their juices.

Step 6

Stir in the kalamata olives, white wine, fresh thyme, and capers. Simmer for 3-4 minutes until the sauce slightly reduces.

Step 7

Return the snapper fillets to the skillet, nestling them into the sauce. Spoon some of the sauce over the fillets and let everything simmer for 2 minutes to meld the flavors.

Step 8

Drizzle the dish with fresh lemon juice and sprinkle with chopped parsley. Remove from heat.

Step 9

Serve the red snapper provencal immediately, pairing it with crusty bread, rice, or roasted vegetables for a complete meal.

Nutrition Facts

Serving size	1601.4 grams (1601.4g)

Amount per serving	% Daily Value*
Calories	2014

Total Fat 92.20g	118%
Saturated Fat 15.40g	77%
Polyunsaturated Fat 4.00g
Cholesterol 352mg	117%
Sodium 5233mg	228%
Total Carbohydrate 30.00g	11%
Dietary Fiber 11.50g	41%
Total Sugars 9.80g
Protein 258.20g	516%

Vitamin D 1905IU	9524%
Calcium 455mg	35%
Iron 8mg	44%
Potassium 5261mg	112%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 41.9%

Protein: 52.1%

Carbs: 6.1%