3 tablespoons Colavita
Extra Virgin Olive Oil
cup chopped yellow onion
2 garlic cloves, chopped
pound white mushrooms, sliced
3 plum tomatoes, seeded and chopped
cup white wine*
cup pitted and halved calamata olives
2 tablespoons chopped fresh basil or 2 teaspoons dried basil
1 tablespoon capers
1 teaspoon chopped fresh oregano or a pinch of dried oregano
teaspoon red pepper flakes
Salt to taste
Freshly ground black pepper to taste
4 red snapper fillets, 6-8 ounces each
cup chopped fresh Italian parsley
Lemon wedges for squeezing
In a large skillet, heat the
Extra Virgin Olive Oil and
sauté the onion and garlic for 5 minutes over moderate heat. Add the mushrooms, tomatoes, wine, olives, basil, capers, oregano, pepper flakes, salt, and pepper and stir well to combine. Bring the mixture to a boil; then reduce the heat to low and simmer uncovered for 10 minutes.
Push the mixture to one side of the skillet and lay the fillets skin-side down in the skillet. Mound the tomato mixture on top of the fillets, cover the skillet, and simmer for 8 to 10 minutes or until the fillets are firm and opaque. Sprinkle with parsley and serve with lemon wedges on the side.
*Suggestion: Bolla Pinot Grigio which you can also serve with this delicious dish.