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Athenian-Style Red Snapper

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PREP TIME
25 min
COOKING TIME
10 min
TOTAL TIME
35 min
SERVINGS
4 servings
Dinner
Athenian-Style Red Snapper
Ingredients
  • 1 large green bell pepper, diced
  • 1 medium ripe tomato, diced
  • 1 medium yellow onion, diced
  • 4 ounces Greek extra-virgin olive oil
  • 4 ounces pitted kalamata olives, sliced
  • 2 ounces lemon juice
  • 1 green onion, chopped
  • 1 tablespoon capers
  • 1 tablespoon minced fresh garlic
  • 1 tablespoon sugar
  • 1/2 tablespoon salt
  • 1/2 tablespoon ground black pepper
  • 2 ounces Greek extra-virgin olive oil
  • 4 (10 ounce) fillets red snapper
  • 2 ounces Greek seasoning
  • 1 (8 ounce) package feta cheese
  • 1/4 cup chopped fresh parsley, or as needed
Instructions
1
Combine the chopped green bell pepper, diced tomatoes, sliced onion, and a generous amount of olive oil in a large, heavy skillet over medium-high heat.
2
Add the pitted olives, a squeeze of fresh lemon juice, thinly sliced green onion, and capers to the pan.
3
Mince the garlic cloves and sprinkle them into the mixture, followed by a pinch of sugar to balance the flavors.
4
Season with salt and pepper to taste, stirring constantly as the ingredients begin to soften and wilt together, approximately 5-10 minutes.
5
Transfer the skillet to a low heat setting and maintain warmth until serving.
6
Heat a substantial amount of olive oil in a large, heavy skillet over medium heat.
7
Carefully place the snapper fillets into the hot oil, sprinkling a generous amount of Greek seasoning over each piece.
8
Cook for 2-3 minutes on the first side, or until the fish begins to develop a golden crust.
9
Flip the fish over and cook for an additional 2 minutes on the second side, or until it reaches a tender flake with a fork.
10
Finish cooking the fish by returning it to the original side and allowing it to cook for an additional 1-2 minutes, or until fully cooked.
11
Drizzle the still-warm Athenian sauce over each portion of fish just before serving.
12
Top each serving with approximately 2 ounces crumbled feta cheese and a sprinkle of fresh parsley.