Side Pannel
Snapped Livornes, Lhj
Ingredients List
- 2 tb Olive oil; divided
- 1/4 c Finely chopped onion
- 4 tb Chopped parsley; divided
- 1 tb Minced garlic
- 1 pn Red pepper flakes
- 1 cn Tomatoes in juice; (14 to 16
- -oz.)
- Salt and freshly ground
- -pepper
- 1 1/2 lb Snapper fillets
- 1/4 c All-purpose flour
- 1 tb Butter or margarine
- 1/4 c Pitted; coarsely chopped
- Gaeta or green Sicilian
- -olives
Directions
1. Heat 1 tablespoon oil in skillet over medium heat. Add onion, 2
tablespoons parsley and the garlic and pepper flakes; cook, stirring until
tender, 5 minutes. Add tomatoes and 1/8 teaspoon salt; cook, breaking up
tomatoes with a spoon, until thick, 15 minutes.
2. Sprinkle fish with salt and pepper. Dip both sides in flour, shaking off
excess. Heat remaining 1 tablespoon oil with butter in large nonstick
skillet over high heat. Add fish in batches and cook until golden, 3
minutes per side. Stir olives and remaining 2 tablespoons parsley into
sauce and serve with fish.
Prep time: 30 minutes Cooking time: 12 to 18 minutes
tablespoons parsley and the garlic and pepper flakes; cook, stirring until
tender, 5 minutes. Add tomatoes and 1/8 teaspoon salt; cook, breaking up
tomatoes with a spoon, until thick, 15 minutes.
2. Sprinkle fish with salt and pepper. Dip both sides in flour, shaking off
excess. Heat remaining 1 tablespoon oil with butter in large nonstick
skillet over high heat. Add fish in batches and cook until golden, 3
minutes per side. Stir olives and remaining 2 tablespoons parsley into
sauce and serve with fish.
Prep time: 30 minutes Cooking time: 12 to 18 minutes
Tweet