GREEK SNAPPER Serves 6 This dish is incredibly easy to make, but is packed full of flavor. You could substitute any white, flaky fish for the snapper and make the dish a weekly staple. Ingredients: 2 - 3 Tablespoons olive oil, divided 2 pounds fresh snapper (about 2 large fillets) 1/2 teaspoon salt 1/4 teaspoon pepper 1/2 Vidalia onion, chopped 1/2 cup kalamata olives 3 Tablespoons capers 1 Tablespoon garlic, minced 1 Tablespoon fresh rosemary, chopped 1 pint (1 can) canned tomatoes 1/2 cup dry white wine • Heat oven to 200 F. • Drizzle about 2 tablespoons of olive oil in a large sauté pan over medium-high heat. Salt and pepper fillets and place in pan when oil is shimmering. Cook for 5 minutes and then turn fillets over and cook for another 3-5 minutes or until fish flakes easily. Place gently onto a cookie sheet and place in oven with door cracked to keep warm. • Add remaining olive oil to pan. Sauté onions, olives, capers, garlic and rosemary for about 5 minutes. Add tomatoes and wine to the medley and reduce for 5-10 more minutes. • Remove snapper from oven, place on platter and pour olive mixture over the fish. Serve with a side salad and crusty bread.
About Stacy Lyn Harris Stacy Lyn Harris is a best-selling cookbook author, blogger, TV personality, public speaker, wife and mother of seven children. She currently lives in Pike Road, Alabama, with her husband Scott and their children. Stacy Lyn regularly appears on cable and broadcast television as a guest chef and sustainable living expert. Her critically-acclaimed “Harvest Cookbook” was published in 2017 and contains many of her family’s favorite recipes, along with stories from her life growing up in the Black Belt and tips she’s learned along the way. August 2020
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