Ingredients
- 1 tbsp olive oil
- 1 large garlic clove, finely chopped
- 1 can (14.5 oz) diced tomatoes
- 1/8 tsp crushed red pepper
- 4 red snapper or flounder fillets (about 6 oz each)
- salt
- 1/2 cup fresh basil leaves, thinly sliced
- 1/4 cup kalamata or Gaeta olives, pitted and coarsely chopped
- 2 tsp capers, drained
Directions
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In nonstick skillet, heat oil over medium hat until hot.
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Add garlic and cook 1 minute, stirring.
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Stir in tomatoes with their juice and crushed red pepper; heat to boiling over medium-high heat.
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Reduce heat to low and simmer, uncovered, 8-10 minutes or until mixture thickens slightly.
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Place fillets, skin side down, in tomato mixture in skillet; sprinkle with salt.
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Cover and cook 8-10 minutes or just until fish turns opaque throughout.
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With wide slotted spatula, transfer snapper to warm platter.
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Stir basil, olives, and capers into tomato mixture; spoon over snapper.