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Red Snapper with Tomato-Olive Compote and Rice


This light and flavorful dish would also work well with tilapia.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, March 2006


  • 1 cup long-grain white rice
  • 2 tablespoons olive oil
  • 1 medium onion, halved lengthwise and thinly sliced
  • 4 garlic cloves, slivered
  • Coarse salt and ground pepper
  • 1 can (14 1/2 ounces) diced tomatoes, in juice
  • 1/2 cup pitted Kalamata olives, slivered
  • 2 tablespoons capers, drained and rinsed
  • 4 red snapper fillets (6 to 8 ounces each), halved crosswise


  1. Preheat oven to 400 degrees. Cook rice according to package instructions; set aside, covered.

  2. While rice is cooking, heat 1 tablespoon oil in a large skillet over medium heat. Add onion and garlic; season with salt and pepper. Cook, stirring occasionally, until onion begins to soften, 5 to 7 minutes. Add tomatoes and their juice, olives, and capers; cook, stirring occasionally, until slightly thickened, 3 to 5 minutes.

  3. Meanwhile, place snapper fillets on a rimmed baking sheet. Drizzle with remaining tablespoon oil, and turn to coat. Arrange fillets in a single layer, skin side down. Season generously with salt and pepper.

  4. Bake until fish flakes easily and is opaque throughout, 10 to 12 minutes. Serve with rice and tomato-olive compote.

Cook's Notes

To sliver garlic, halve cloves lengthwise (so they will sit flat on cutting surface without rolling), then slice them thinly lengthwise.

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