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Mediterranean-Style Red Snapper

How To Feed A Loon

Prep Time: 10 minutes, Cook Time: 25 minutes, Total Time: 35 minutes , Servings: 4

This dish is many things, including super healthy and a gorgeous presentation, but more than anything, it’s exploding with amazing taste. Red snapper is not fishy tasting and bakes in a short time.


  • 4 6-oz red snapper fillets
  • Kosher salt and black pepper
  • 3 tbsp extra-virgin olive oil, divided
  • ¼ cup dry white wine
  • 6 cloves garlic minced, divided
  • ½ cup fresh basil, chopped, divided
  • 1 cup pitted olives, green and/or black
  • ¼ cup toasted pine nuts toasted


  1. Preheat oven to 350°F.
  2. Place the fillets, skin side down, in a baking dish. Season the tops of each fillet with a sprinkling of salt and pepper.
  3. In a small bowl or measuring cup, stir together 2 tbsp of the oil with the white wine. Pour all over the tops of the fish in the dish.
  4. Add half of the chopped garlic and basil on the tops of the fillets. Sprinkle the olives around the fish. Cover tightly with foil and bake for 20 minutes.
  5. Remove the foil and use a spatula to transfer the fillets to plates or your serving platter. Pour the sauce, with olives, into a small saucepan. Add the remaining garlic, basil, and toasted pine nuts. Bring to a simmer over medium heat. Cook for about 1 to 2 minutes, until aromatic.
  6. Pour the sauce over the fillets and serve at once.

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