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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.

Reviews Add a comment

  • Melanie Hanson
    30 JAN, 2014
    This simple recipe is very quick to put together. My family has enjoyed it many times with halibut my husband has caught in Alaska, but I've also used cod, tilapia or other white fish. Trader Joes Diced and Fire Roasted tomatoes add a little more spice also. Definitely a winner in my house!