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Red Snapper with Athenian Sauce
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Prep Time:
25 minutes
Cook Time:
10 minutes
Total Time:
35 minutes
Pan-seared Greek fish with zesty Athenian sauce, versatile with any fish.
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
  • 0.5 tablespoon salt
  • 0.5 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
  • 0.25 cup chopped fresh parsley, or as needed
Instructions:
  • In a heavy pan over medium-high heat, saute green bell pepper, tomato, onion, olives, capers, garlic, and green onion in olive oil with lemon juice until slightly wilted, about 5 to 10 minutes. Season with sugar, salt, and pepper. Keep warm after removing from heat.
  • In a heavy pan over medium heat, warm olive oil. Place snapper fillets in the pan. Season with Greek seasoning and cook for 2 to 3 minutes. Flip the fish and cook for an additional 2 minutes. Return the fish to the original side and continue cooking until tender and flakes easily with a fork, for about 1 to 2 minutes more.
  • Drizzle warm Athenian sauce over the fish right before serving. Top each portion with a generous sprinkle of 2 ounces of feta cheese and a tablespoon of fresh parsley.

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