Ingredients
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1 kg Red Snapper
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1 bowl All-Purpose Flour
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½ glass Olive Oil
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1 Garlic Clove, finely chopped
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1 bowl Cherry Tomatoes, halved
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2 tbsp Capers in brine
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1 tbsp Green Olives, sliced
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1 bowl Baby Spinach leaves
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4–5 sprigs fresh Thyme
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1 tsp Sea Salt
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½ tsp ground Black Pepper
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1/3 glass Dry White Wine
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Juice from 2 Lemons
Instructions
Dredge the red snapper fillets in flour and set them aside. In a large skillet, heat the olive oil over medium-high heat. Add the red snapper and cook for 2–3 minutes per side. Remove the fish from the pan and set aside.
In the same pan, add the garlic, cherry tomatoes, olives, capers, and thyme. Sauté for 3–4 minutes. Add the white wine and continue cooking for another 3–4 minutes until the alcohol evaporates and the sauce reduces.
Next, add the spinach and stir until wilted. Return the red snapper to the pan and pour in the lemon juice. Cook for another 2–3 minutes until everything is heated through and bubbling. Season with salt and pepper, and serve immediately.
This recipe can also be made with:
- Bogue
- Red Mullet
