Snapper with Olives: Cernia con Olive

Name: Snapper with Olives: Cernia con Olive
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 4
Cuisine: Global
Ingredients: 3 Tbsps salted capers, rinsed; 237 milliliters dry white wine; 59 milliliters best quality extra virgin olive oil, for drizzling; 4 servings Flour, for dredging; 5 lemons, zested and segmented, plus juice of 3 more; 6 Tbsps extra-virgin olive oil; 237 milliliters Gaeta olives, pitted and coarsely chopped; 1 bunch Italian parsley to yield 1/4 cup, chopped; 4 servings Sea salt; 907 grams snapper

Snapper with Olives: Cernia con Olive

Snapper with Olives: Cernia con Olive is a dairy free and pescatarian main course. One serving contains 667 calories, 48g of protein, and 43g of fat. This recipe serves 4. This recipe covers 31% of your daily requirements of vitamins and minerals. Head to the store and pick up capers, sea salt, olive oil, and a few other things to make it today. To use up the sea salt you could follow this main course with the Raspberry Sea Salt Brownies as a dessert. From preparation to the plate, this recipe takes about 40 minutes. If you like this recipe, you might also like recipes such as Snapper with Olives: Cernia con Olive, Snapper with Tomato and Olives, and Red Snapper with Tomatoes, Olives and Onions.

Instructions

Preheat the oven to 450 degrees F.

Equipment you will use

Oven

Score the snapper twice on each side with a sharp knife. Dredge the fish in the flour.

Ingredients you will need

Snapper

All Purpose Flour

Fish

Equipment you will use

Knife

In a 14 to 16-inch saute pan, heat the oil until just smoking and saute the whole fish until it is golden brown on 1 side. Turn the fish carefully and add the olives, capers, lemon segments, zest, juice and wine and place the pan in the oven to cook for about 14 to 15 minutes. Allow the fish to rest for 5 minutes before filleting, then drizzle it with the pan juices and high-quality oil, sprinkle with parsley and sea salt, and serve.

Ingredients you will need

Fish

Sea Salt

Parsley

Capers

Olives

Juice

Lemon

Wine

Cooking Oil

Equipment you will use

Oven

Frying Pan

Equipment

Oven

Knife

Frying Pan

Ingredients

Servings:

3Tbsps

salted capers, rinsed 237milliliters

dry white wine 59milliliters

best quality extra virgin olive oil, for drizzling 4servings

Flour, for dredging 5

lemons, zested and segmented, plus juice of 3 more 6Tbsps

extra-virgin olive oil 237milliliters

Gaeta olives, pitted and coarsely chopped 1bunch

Italian parsley to yield 1/4 cup, chopped 4servings

Sea salt 907grams

snapper

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Pinot Grigio, Gruener Veltliner, and Pinot Noir are great choices for Fish. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. You could try Maysaran Arsheen Pinot Gris. Reviewers quite like it with a 4.5 out of 5 star rating and a price of about 18 dollars per bottle.