Lemon Braised Snapper

Serves 4

Ingredients

  • 1 tablespoon olive oil
  • 4 (6 oz.) snapper filets, bones removed
  • 2 1/2 cups yellow onions, sliced (10 oz.)
  • 1 1/2 cups California Black Ripe Olives, whole
  • 1 1/2 cups cherry tomatoes, halved (6 oz.)
  • 1 1/2 cups Tomatillos, husked and quartered (6 oz.)
  • 2/3 cup fish stock
  • 1/3 cup lemon juice
  • 2 teaspoons chopped lemon zest
  • 1 teaspoon Kosher salt
  • 1/3 cup chopped parsley

Directions

  1. Heat 1 teaspoon olive oil in a large sauté pan over medium-high heat.
  2. Place fish filets in pan and cook on one side for 2-3 minutes until golden.
  3. Using a fish spatula, transfer seared filets to a 9 by 13-inch baking dish, placing them browned side up.
  4. Add remaining olive oil to sauté pan.
  5. Stir in onions and cook for 3-5 minutes on medium, just until translucent.
  6. Add California Ripe Olives, cherry tomatoes, tomatillos, fish stock, lemon juice, lemon zest, salt and bring to a boil.
  7. Pour into hotel pan, topping fish evenly.
  8. Cover and bake in a 400 degree oven for 11-13 minutes until fish is cooked through. Sprinkle with parsley just before serving.