Lemon Braised Snapper
Found In: Entree
| 1 Tablespoon | Olive oil |
| 4 (6 ounce) | Snapper filets, bones removed |
| 2 1/2 cups (10 ounces) | Sliced yellow onions |
| 1 1/2 cups | California Ripe Olives, whole |
| 1 1/2 cups (6 ounces) | Cherry tomatoes, halved |
| 1 1/2 cups (6 ounces) | Tomatillos, husked and quartered |
| 2/3 cup | Fish stock |
| 1/3 cup | Lemon juice |
| 2 teaspoons | Chopped lemon zest |
| 1 teaspoon | Kosher salt |
| 1/3 cup | Chopped parsley |
Heat 1 teaspoon olive oil in a large sauté pan over medium-high heat. Place fish filets in pan and cook on one side for 2-3 minutes until golden. Using a fish spatula, transfer seared filets to a 9 by 13-inch baking dish, placing them browned side up.
Add remaining olive oil to sauté pan. Stir in onions and cook for 3-5 minutes on medium, just until translucent.
Add California Ripe Olives, cherry tomatoes, tomatillos, fish stock, lemon juice, lemon zest, salt and bring to a boil. Pour into hotel pan, topping fish evenly. Cover and bake in a 400 degree oven for 11-13 minutes until fish is cooked through. Sprinkle with parsley just before serving. Serves 4.
