Snapper Provençale

Name: Snapper Provençale
Ingredients: 4 (6-ounce) snapper or other firm white fish fillets; Cooking spray; 1 tablespoon plus 1 teaspoon olive oil, divided; 1/2 teaspoon kosher salt; 1/2 teaspoon freshly ground black pepper; 1/2 cup chopped onion (1/2 small); 1/2 cup sliced mushrooms; 2 garlic cloves, minced; 1 large tomato, chopped; 1/4 cup pitted kalamata olives, chopped; 2 tablespoons capers; 2 tablespoons chopped fresh basil

12 ingredients

3 steps

Ingredients

4 (6-ounce) snapper or other firm white fish fillets
Cooking spray
1 tablespoon plus 1 teaspoon olive oil, divided
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup chopped onion (1/2 small)
1/2 cup sliced mushrooms
2 garlic cloves, minced
1 large tomato, chopped
1/4 cup pitted kalamata olives, chopped
2 tablespoons capers
2 tablespoons chopped fresh basil

Directions

1

Preheat oven to 425°.
2

Place fish in an 11 x 7-inch baking dish coated with cooking spray; drizzle with 1 tablespoon oil, and sprinkle with salt and pepper. Bake at 425° for 20 minutes or until fish flakes easily when tested with a fork.
3

While fish bakes, heat remaining 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add onion, mushrooms, and garlic; saute 5 minutes or until tender. Add tomato, olives, and capers. Cook, uncovered, 3 minutes or until thoroughly heated, stirring frequently. Spoon mixture over cooked fish, and sprinkle with basil.