Pan-fried snapper with tomato, olives and basil



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2 tablespoons olive oil
4 fish fillets, such as snapper, skin on
1 garlic clove, sliced
500g cherry truss tomatoes
¼ cup (60ml) white wine
¼ cup (40g) diced kalamata olives
¼ cup torn basil leaves
steamed kipfler potatoes, sliced, to serve

kJ 1905, fat 15g, sat fat 3g.

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


1. Heat oil in a non-stick frying pan on high. Place fish skin side down and cook for 3 minutes, until skin is golden and crisp. Turn to cook other side for 2 minutes, until golden and cooked through. Remove from pan and keep warm.

2. Cook garlic in pan for 10 seconds, add tomatoes and cook for 2 minutes. Add white wine and olives and bring to boil. Add basil and season to taste.

3. Serve fish with tomatoes and sliced potatoes. Drizzle with sauce and serve.