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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.

  • Duration
  • Cook Time
  • Prep Time
  • 4 ServingsServings


  • 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


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.

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