Ingredients
- ½ teaspoon olive oil
- 4 small red snapper fillets
- Salt and freshly ground pepper to taste
- Sweet pepper tapenade (see recipe), not drained and parsley reserved
Four servings
Preparation
- Heat the oil in a large, nonstick skillet. Season the snapper with salt and pepper and add to the skillet. Cook for 2 minutes on each side. Pour tapenade sauce over fish, cover and cook for 5 minutes. Divide among 4 plates, spoon with the sauce, sprinkle with parsley and serve immediately.
10 minutes
Dining and Cooking