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You’ll want to make the tomato sauce 1-5 hours before you want to eat. Let it sit on the counter and stir it occasionally. It will smell FABULOUS!
¾ lb. snapper fillets
salt and pepper
flour for dredging
1 T. butter and/or olive oil
1 batch of Fresh Tomato Sauce (below)
¼ c. pitted imported olives (Kalamata, Nicoise…)
Heat oil to med-hi in non-stick skillet. Lightly salt and pepper the fish. Dredge in flour and shake off excess. Saute the fillets until golden on both sides (they don’t need to be completely cooked through at this point). Cover with the tomato sauce and sprinkle with olives. Cover and simmer 10 minutes.
Fresh Tomato Sauce:
2 large ripe tomatoes (or 4-5 romas)
2 T. olive oil
¼ c. basil leaves, slivered
¼ - ½ c. chopped green onions
2-3 cloves minced garlic
2 t. oregano
¼ t. salt
freshly ground black pepper
Bring pan of saucepan to boil. Plunge tomatoes into boiling water for 20-30 seconds and then immediately dunk in cold water. Pull the peels off. Cut in quarters and scoop out seeds. Chop.
Stir all ingredients together and let sit on the counter (1/2 to 2 hours) so flavors can meld. Stir occasionally.
adapted from New Basics
serves 2 (maybe with some leftovers)
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