Pan Seared Snapper Recipe with Tomato, Olives & Basil
This Mediterranean-inspired pan seared snapper recipe is one of our favorite low effort-maximum results seafood dishes. Sweet, fresh snapper is garnished with a flavor-packed melange of sautéed tomato, olives and basil, served with golden potatoes. Yum!
- 4 medium waxy potatoes
4 fresh snapper portions, scaled and pin-boned
- 4 Tablespoons olive oil, divided
- 2 cloves garlic, thinly sliced
- 1 cup cherry tomatoes on-the-vine, picked
- 2 Tablespoons pitted Kalamata olives, chopped
- ½ cup fresh basil, roughly chopped
- kosher salt
- freshly ground black pepper
- Cut the potatoes lengthwise into ½-inch thick slices.
- 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.
- Pat the snapper fillets dry with paper towels; season with salt and pepper.
- 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.
- 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.
- Remove to a clean plate and cover with foil to keep warm.
- 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.
- To serve, divide the potatoes and snapper between plates. Spoon over the tomatoes, olives, garlic, and basil from the skillet.