After making my Ultimate Lemon Chicken last night, I still had three huge lemons left. So here’s part two of what to do when life gives you lemons- Mediterranean Snapper!
Just take three fresh lemons, one whole snapper, some green olives, marinated sun-dried tomatoes, a bunch of flat Italian parsley and a bottle of crisp Sauvignon Blanc– there you have my delicious Mediterranean Snapper! Feel transported to Greece eating this dish…see for yourself!
- 1 large whole snapper, cleaned, head removed and scored with a sharp knife three times on each side
- flour for dredging
- 6 tbsp vegetable oil
- 1 cup green olives, pitted and halved
- 1/2 cup sun-dried tomatoes, cut into strips
- 3 large lemons (2 zested and segmented)
- 1 cup dry white wine
- 1/4 cup flat-leaf Italian parsley, plus extra to garnish
- sea salt and raw sugar, to taste
Preheat oven to 180 degrees Celcius. Dredge snapper in flour on both sides and shake off excess. Heat vegetable oil in a frying pan large enough to hold the snapper over medium-high heat until just smoking. Lay snapper carefully in the pan and cook until golden brown on both sides.
Transfer the snapper into a ceramic casserole dish. To the frying pan, add olives, sun-dried tomatoes, lemon zest and segments, juice from the remaining lemon, and wine. Bring to a boil and season with salt and sugar to taste. Mix in fresh parsley.
Pour the sauce over snapper and bake in the oven until just cooked through, approximately 10-15 minutes depending on thickness. Remove from oven and allow to rest for at least 5 minutes.
Garnish with extra parsley and serve immediately.