Baked Snapper with Tomatoes and Olives - OLDWAYS - Cultural Food Traditions OLDWAYS – Cultural Food
Baked Snapper with Tomatoes and Olives | Quick & Easy Mediterranean Main Course | Gluten-Free | Perfect for a Summer Dinner
Ingredients
- 3 tablespoons extra virgin olive oil, plus a little oil for drizzling
- 4 (6-ounce) pieces snapper fillet
- Fine sea salt, to taste
- Freshly ground black pepper, to taste
- 1/2 teaspoon lightly toasted and ground fennel seeds
- 1/2 cup Niçoise olives, pitted
- 2 tablespoons dry white wine
- 14 ounces ripe but firm tomatoes, seeded and cut into ⅜-inch dice
- 1/4 cup lightly packed torn fresh basil leaves
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