- 4 5-oz. skinless red snapper fillets (about 3/4 inch thick)
- Kosher salt and freshly ground black pepper
- 3 Tbs. olive oil
- 3 medium cloves garlic, minced (about 1 Tbs.)
- 2 14-1/2-oz. cans petite-diced tomatoes
- 2 anchovy fillets, minced
- 1/2 cup pitted Kalamata olives, halved lengthwise (about 3 oz.)
- 3 Tbs. coarsely chopped fresh basil leaves
- 1 Tbs. capers, rinsed
- 1/4 tsp. crushed red pepper flakes
- 1 Tbs. coarsely chopped fresh mint
- 2 tsp. red-wine vinegar
Position a rack in center of 325 degree oven. Season snapper all over with salt and pepper. Let sit at room temperature while you prepare sauce. Heat 2 Tbs. of olive oil in 12-inch ovenproof skillet over medium low heat.
Add garlic and cook, stirring, until softened but not golden, about 1 minute. Add tomatoes and their juice, anchovies, olives, 2 Tbs. of basil, capers, and pepper flakes to pan. Bring sauce to brisk simmer and cook, stirring occasionally, until tomatoes are tender and juices have reduced to saucy consistency, about 8 minutes.
Nestle snapper fillets into sauce, spooning some on top to keep the fish moist. Drizzle with remaining 1 Tbs. olive oil. Tightly cover pan with lid or aluminum foil and braise in oven until fish is almost cooked through, 10 to 15 minutes, depending on thickness.
With slotted spatula, transfer snapper to 4 shallow serving bowls. If sauce seems too thin, simmer over medium-high heat until thickened to your liking. Stir remaining 1 Tbs. basil, mint and vinegar into sauce and spoon over fish.
Serve with polenta or couscous. *Can substitute sea bass