Rating: 3.87 stars
15 Ratings
  • 5 star values: 6
  • 4 star values: 3
  • 3 star values: 4
  • 2 star values: 2
  • 1 star values: 0

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

Everyday Food, March 2006

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Recipe Summary

prep:
30 mins
total:
30 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

  • 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.

  • 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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Reviews (1)

15 Ratings
  • 5 star values: 6
  • 4 star values: 3
  • 3 star values: 4
  • 2 star values: 2
  • 1 star values: 0
Rating: Unrated
01/30/2014
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!