Description
Greek-inspired pan-fried seasoned fish is topped with ‘Athenian sauce.’ You can use any type of fish. The key to this dish is that the fish and the sauce are cooked separately. Serve over rice or pasta.
Ingredients
- 1 large green bell pepper, diced
- 1 medium ripe tomato, diced
- 1 medium yellow onion, diced
- 4 ounces Greek extra-virgin olive oil
- 4 ounces pitted kalamata olives, sliced
- 2 ounces lemon juice
- 1 green onion, chopped
- 1 tablespoon capers
- 1 tablespoon minced fresh garlic
- 1 tablespoon sugar
- ½ tablespoon salt
- ½ tablespoon ground black pepper
- 2 ounces Greek extra-virgin olive oil
- 4 (10 ounce) fillets red snapper
- 2 ounces Greek seasoning
- 1 (8 ounce) package feta cheese
- ¼ cup chopped fresh parsley, or as needed
Instructions
- Combine green bell pepper
- tomato
- onion
- olive oil
- olives
- lemon juice
- green onion
- capers
- garlic
- sugar
- salt
- and pepper in a heavy pan over medium-high heat. Saute until all ingredients are slightly wilted
- 5 to 10 minutes. Remove from heat and keep warm.
- Heat olive oil in a heavy pan over medium heat. Add snapper fillets to hot oil. Sprinkle Greek seasoning on top and cook for 2 to 3 minutes. Turn fish over and cook on the other side for 2 more minutes. Turn fish back to the original side and finish cooking until fish is tender and flakes easily with a fork
- another 1 to 2 minutes.
- Pour still-hot Athenian sauce over fish just before serving. Sprinkle about 2 ounces feta cheese and 1 tablespoon of parsley over each portion.
Prep Time: 25 mins
Cook Time: 10 mins
Total Time: 35 mins
Servings: 4