This a great easy recipe for fish. I served it with some pasta and homemade basil pesto.
Snapper with Tomatoes, Onions and Olives
3 Tbs. extra-virgin olive oil
1/2 medium yellow onion, peeled and diced
2 8-oz. center-cut skinless red snapper filets
1⁄4 cup dry white wine
1 tomato, diced
1⁄4 cup black olives, pitted and halved
1⁄2 bunch parsley, chopped
Heat skillet with oil over medium-high heat. Add fish when hot and cook for 4 minutes then flip and cook for another 3 minutes. Remove fish and let sit. Add onions and cook for a minute then deglaze the pan with the white. Add tomatoes and olives. Let reduce for 3 minutes and add parsley serve on top of fish.
Inspired by The Comfort of Cooking