Snapper Provencal

This is my favorite way to eat fish (especially snapper) because the flour coating and initial browning give the fish a nice texture and color on the outside without deep frying and then the addition of the mediterranean style veggies adds that depth of flavor that I never can get enough of.

Snapper Provencal

Prep Time 20 minutes mins

Cook Time 15 minutes mins

Total Time 35 minutes mins

Print Recipe Pin Recipe

Servings

4 Servings

1x2x3x

Ingredients

• 1.5 pound red snapper fillets frozen is ok
• 3 medium shallots diced small
• 4 ounce mushrooms diced
• 1 cup tomatoes canned diced, drained
• 1/3 cup kalamata olives
• 1/3 cup dry white wine
• 2 1/2 teaspoon capers drained
• 1/2 cup flour
• 1 teaspoon salt

Instructions

• Mix shallots, tomatoes, mushrooms, olives, white wine, and capers in medium bowl.
• Season fish with salt & pepper and dredge in flour. Place fish in pan coated with TB olive oil. Cook 2 or 3 minutes each side until golden.
• Pour tomato mixture over fish, lower heat and allow to cook 4 to 5 minutes stirring often and gently. Cook until fish flakes easily.
• Remove to a platter and serve with yellow rice or pilaf.