Snapper With Olives - {Cernia Con Olive}

Recipe Ingredients

1		Snapper - (2 to 3 lbs)
		Flour - for dredging
6 tablespoons	90ml	Extra-virgin olive oil
1 cup	237ml	Gaeta olives - pitted, and
		Coarsely chopped
3 tablespoons	45ml	Salted capers - rinsed
5		Lemons - zested and segmented
		Plus juice of 3 more
1 cup	237ml	Dry white wine
1/4 cup	59ml	Best quality extra-virgin olive oil - for drizzling
1/4 cup	36g / 1.3oz	Chopped Italian parsley
		Sea salt - to taste

Recipe Instructions

Preheat the oven to 450 degrees. Score the snapper twice on each side with a sharp knife. Dredge the fish in the flour.

In a 14- to 16-inch saute pan, heat the oil until just smoking and saute the whole fish until it is golden brown on 1 side. Turn the fish carefully and add the olives, capers, lemon segments, zest, juice and wine and place the pan in the oven to cook for about 14 to 15 minutes.

Allow the fish to rest for 5 minutes before filleting, then drizzle it with the pan juices and high-quality oil, sprinkle with parsley and sea salt, and serve.

This recipe yields 4 servings.

Source:
MOLTO MARIO with Mario Batali - (Show # MB-2A21) - from the TV FOOD NETWORK

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