Mediterranean Snapper
— my life in the kitchen.

April 17, 2009

Mediterranean Snapper

I was unsure how this creation would turn out... and I was pleaseantly surprised. It's a very simple dish to prepare and quite healthy too. The lemon thyme was the ingredient that really brought out the flavors of the vegetables and the crushed red pepper gave it a slight edge.

Mediterranean Snapper


  • 2 - 6 to 8 ounce fillets of red snapper, or any firm white fish
  • 1 clove garlic, minced
  • 2 medium zucchini, sliced into 3/4 inch pieces
  • 4 roasted tomatoes
  • 1 cup mixed Mediterranean olives, coarsely chopped
  • 3 springs lemon thyme
  • 2 T capers, drained
  • Juice of 1/2 lemon
  • Olive oil
  • Salt & pepper
  • 1/2 cup white wine
  • crushed red pepper


Season fish with salt & pepper on both sides. In a large skillet heat 1T olive oil over medium heat. Cook fish 2-3 minutes per side, until cooked through. Remove fish to a plate and set aside.

To the same pan add 1 T olive oil, garlic, crushed red pepper and zucchini. Cook zucchini 4-5 minutes until you get a nice golden color. Add tomatoes, olives, and thyme. Saute 1-2 minutes and then deglaze pan with lemon juice and white wine. Let simmer for 2-3 minutes.

To serve place fish on bed of vegetables.

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