Pan Seared Snapper Recipe with Tomato, Olives & Basil

Directions

1. Cut the potatoes lengthwise into ½-inch thick slices.
2. Place in a saucepan and cover with cold water. Bring to a rapid simmer and cook until just tender to the tip of a knife, 6-8 minutes. Drain and set aside.
3. Pat the snapper fillets dry with paper towels; season with salt and pepper.
4. Heat a large skillet over moderate heat until hot. Add 2 Tablespoons oil, swirl to coat, and then position the snapper in the skillet, skin-side down, frying until the skin is golden brown underneath, 3-4 minutes; flip and cook the other side until the flesh is opaque and flaky, 2-3 minutes. Remove to a plate and cover with aluminum foil.
5. Add the remaining 2 Tablespoons oil to the skillet. Working in batches if necessary, add the potato slices to the skillet and fry, turning once, until golden, 3-4 minutes.
6. Remove to a clean plate and cover with foil to keep warm.
7. Set the skillet back over medium heat. Add the garlic, tomatoes, and a pinch of salt, cooking until the garlic is just golden, about 1 minute. Set off the heat and stir in the chopped olives and basil.
8. To serve, divide the potatoes and snapper between plates. Spoon over the tomatoes, olives, garlic, and basil from the skillet.