Tomato-Crusted Snapper with Artichokes and Olives

Name: Tomato-Crusted Snapper with Artichokes and Olives
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 3 larges artichokes; 1 Tbsps finely chopped basil; 12 Calamata olives, pitted and coarsely chopped; 1 Tbsp canola oil; 177 milliliters chicken stock or canned low-sodium broth; 59 milliliters dry white wine; 1 small fennel bulbhalved, cored and thinly sliced; 1 teaspoons minced garlic; 1 lemon; 2 Tbsps olive oil; 59 milliliters finely chopped onion; 794 grams red snapper fillets, with skin; 4 servings Salt and freshly ground pepper; 1 Tbsp minced shallots; 10 sun-dried tomato halves (not packed in oil); 0 teaspoons finely chopped thyme; 2 Tbsps unsalted butter

Need a gluten free and pescatarian main course? Tomato-Crusted Snapper with Artichokes and Olives could be a super recipe to try. This recipe makes 4 servings with 474 calories, 47g of protein, and 22g of fat each. This recipe covers 36% of your daily requirements of vitamins and minerals. 1 person found this recipe to be yummy and satisfying. From preparation to the plate, this recipe takes around 45 minutes. Head to the store and pick up butter, onion, sun-dried tomato halves, and a few other things to make it today. To use up the lemon you could follow this main course with the Lemon Shortbread Cookies with Lemon Icing

Instructions

Preheat the oven to 22

Equipment you will use

Oven

Arrange the sun-dried tomatoes on a wire rack set on a baking sheet.

Ingredients you will need

Sun Dried Tomatoes

Equipment you will use

Baking Sheet

Wire Rack

Bake in the oven for about 2 hours, or until the tomatoes completely dry; let cool. Finely grind the tomatoes in a mortar or food processor.

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Tomato

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Food Processor

Oven

Mortar And Pestle

Bring a small saucepan of water to a boil. Squeeze the lemon juice into a bowl of water. Working with 1 artichoke at a time, snap off the outer leaves and trim off all but 1/2 inch of the stem. Using a sharp knife, cut off the yellow leaves at the top of the heart and trim the base and stem. Using a spoon or a melon baller, scoop out the furry choke.

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Lemon Juice

Artichoke

Melon

Water

Base

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Melon Baller

Sauce Pan

Knife

Bowl

Cut the heart into 1-inch wedges and add to the lemon water.

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Lemon

Water

Drain the artichokes and add them to the boiling water. Cook, stirring occasionally, until tender, about 12 minutes; drain and transfer to a bowl.

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Artichoke

Water

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Bowl

Heat the olive oil in a deep medium skillet.

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Olive Oil

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Frying Pan

Add the shallots and garlic and cook over moderate heat just until golden.

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Shallot

Garlic

Add the fennel and onion and cook, stirring, until tender, about 5 minutes.

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Fennel

Onion

Add the artichokes and cook until heated through.

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Artichoke

Add the wine and cook until reduced by half, about 3 minutes.

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Wine

Add the chicken stock and cook until reduced by two-thirds, about 5 minutes. Swirl in the butter until melted, then stir in the olives, basil and thyme. Season with salt and pepper and keep warm.

Ingredients you will need

Salt And Pepper

Chicken Stock

Butter

Olives

Basil

Thyme

Preheat the oven to 35

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Oven

Season the fish with salt and pepper and sprinkle each fillet on the flesh side only with 1/2 teaspoon of the sun-dried tomato powder.

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Salt And Pepper

Tomato Powder

Fish

Heat the canola oil in a large nonstick skillet until shimmering.

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Canola Oil

Equipment you will use

Frying Pan

Add the snapper, skin side down, and cook over high heat until browned and crisp, about 3 minutes. Turn the fish and cook until lightly browned, about 2 more minutes.

Ingredients you will need

Snapper

Fish

Transfer the snapper to a rimmed baking sheet, skin side down, and bake for 12 to 14 minutes, or until opaque throughout.

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Snapper

Equipment you will use

Baking Sheet

Oven

Transfer the fish to 4 large plates, spoon the artichoke-olive sauce on top and serve.

Ingredients you will need

Artichoke

Olives

Sauce

Fish

Equipment

Ingredients

Servings:

3larges

artichokes 1Tbsps

finely chopped basil 12

Calamata olives, pitted and coarsely chopped 1Tbsp

canola oil 177milliliters

chicken stock or canned low-sodium broth 59milliliters

dry white wine 1small

fennel bulbhalved, cored and thinly sliced 1teaspoons

minced garlic 1

lemon 2Tbsps

olive oil 59milliliters

finely chopped onion 794grams

red snapper fillets, with skin 4servings

Salt and freshly ground pepper 1Tbsp

minced shallots 10

sun-dried tomato halves (not packed in oil)0teaspoons

finely chopped thyme 2Tbsps

unsalted butter

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. The Zind-Humbrecht Calcaire Pinot Gris with a 4.7 out of 5 star rating seems like a good match. It costs about 46 dollars per bottle.