For a pretty presentation, sear the meaty side of fish fillets first, then flip them so the skin is on the bottom before roasting.
1/2 cup sliced sun-dried tomatoes in olive oil
2 tablespoons extra virgin olive oil
3 shallots, sliced
1/4 teaspoon dried crushed red pepper
6 garlic cloves, sliced
3 tablespoons chopped fresh parsley
3/4 teaspoon orange zest
1/3 cup dry white wine
2 teaspoons balsamic vinegar
2 (1-pound) skin-on yellowtail snapper fillets (at least 1 inch thick)
3/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
How to Make It
Preheat the oven to 375°. Drain sun-dried tomatoes, reserving 1 tablespoon oil. Heat 2 tablespoons olive oil and reserved sun-dried tomato oil in a saucepan over medium-high heat. Add shallots and red pepper; cook, stirring occasionally, 2 to 3 minutes or until shallots are tender. Add garlic, and cook, stirring often, 1 minute or just until garlic starts to brown. Stir in sun-dried tomatoes, parsley, and next 3 ingredients; cook, stirring often, 1 minute. Set aside, and keep warm.
Sprinkle snapper fillets with salt and pepper. Place fillets in skillet, skin sides up, and cook 2 minutes or until lightly browned. Turn fillets, and bake 15 to 18 minutes or until fish flakes easily with a fork. Top with reserved sauce mixture.
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