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Scarlet Snapper Provencal


  • 3 Scarlet Snapper Fillets

  • 1/2 Onion julienne

  • 1 Garlic clove chopped

  • 1Tbl Capers

  • 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

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