Garlic Basil Snapper Skillet


1 tablespoon olive oil

2 cloves garlic, minced

fresh torn basil

fresh minced parsley

pinch of sea salt, freshly cracked pepper

4 to 6 tomatoes, diced (about 1 1/2 cups)

1 can white beans, rinsed and drained

12 to 16 ounces snapper thawed

1/2 cup chicken or vegetable broth

4 tablespoons butter

Parmesan cheese for topping

For the marinade

Combine olive oil, garlic, herbs, salt, pepper, tomatoes and their juices with white beans in a small bowl.

Set aside to marinate while cooking the fish.

For the fish

Heat a quick swish of olive oil in a pan over medium heat.

Pat the fish dry, season with salt and pepper, then fry on each side for 4 minutes until golden brown.

Remove fish from the pan and set aside.

For the sauce

Add tomato white bean mixture to the skillet and add butter.

Bring to a low simmer stir the sauce as it thickens.

Add the chicken broth as needed to thin it out, then season with salt and pepper.

When the sauce is velvety and loose enough to evenly coat the back of a spoon add the fish.

Spoon the sauce over top of the fish and serve.

Serve with a green salad and crusty garlic parmesan sourdough bread.
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