Pan-Fried Snapper With Tomatoes, Olives And Basil - cooking recipe

Ingredients

2 tbsp olive oil
4 None snapper fillets, skin on
1 clove garlic, sliced
1 lb cherry tomatoes
1/4 cup white wine
1/4 cup diced kalamata olives
1/4 cup torn fresh basil leaves
None None Steamed sliced potatoes, to serve

Preparation

Heat oil in a large nonstick skillet on high heat. Cook fish, skin-side down, for 3 mins, or until skin is golden and crisp. Turn and cook other side for 2 mins, or until golden and cooked through. Remove from pan and keep warm.
Cook garlic in same pan for 10 seconds. Add tomatoes and cook, stirring, for 2 mins. Add white wine and olives and bring to a boil. Stir in basil and season to taste.
Serve fish with tomatoes and sliced potatoes. Drizzle with sauce and serve.