Mediterranean-Style Red Snapper
Lightly breaded red snapper baked with a flavorful tomato-caper sauce—perfect for Mediterranean-inspired dining at Great Southern Restaurants.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at greatsouthernrestaurants.com.
Cooking tools:
- Nonstick skillet
- Saute pan
- Baking pan
- Oven
- Stove
- Mixing bowl
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Whisk
- Serving platter
- Plate
Ingredients
- 4 each 6-ounce red snapper fillets, scaled and fine bones removed
- 1 cup all-purpose flour
- Kosher salt
- cracked black pepper
- 2 cups Roma tomatoes, medium diced
- ½ cup shallots, peeled
- ½ cup garlic cloves, peeled
- ¼ cup extra virgin olive oil
- 3 tablespoons heavy whipping cream
- 2 tablespoons cold butter, cut into small pieces
- 2 fresh lemons, juiced
- ¼ cup fresh basil, chiffonade or chopped (save sprigs for garnish)
- 1/8 cup scallions, cut small
- 1 tablespoon capers, drained and rinsed
- 16 kalamata olives, 4 for each serving (optional)
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