3 Scarlet Snapper Fillets
1/2 Onion julienne
1 Garlic clove chopped
3oz White wine-Dry
1 Sprig of fresh thyme
2oz Plugra butter
1 Bay Leaf
2oz Kalamata Olives sliced
1can Metropolitan Market San Marzano Tomatoes drained and hand squeezed
Taste Salt and Pepper
Preheat oven 375*F
Add Plugra butter to a sauté pan and cook onions until translucent
Add the garlic and continue to sauté for about 30 seconds.
Remove the garlic and onions from the range top and set aside.
Sauté the Snapper on one side for about 3 minutes flip the fillet and add the onions and garlic along with all remaining ingredients.
Roast the fish in the oven for about 10-15 minutes or until done.
Remove and discard bay leaf.
Plate and serve