Ingredients:
2 lbs red snapper fillets ( about 6 – 8 fillets)
2/3 cup olive oil
3/4 cup white wine
2 tablespoons white wine vinegar
1 cup parsley, fresh, roughly chopped
1 small onions, finely chopped
4 garlic cloves, coarsely chopped
1 teaspoon salt ( sea or kosher)
1/2 teaspoon pepper, freshly ground
Directions:
Blot the fillets dry–really dry–to avoid a watery sauce.
In a blender, combine olive oil, wine, vinegar, parsley, onion, garlic, salt and pepper and blend on high until smooth.
In a large skillet, arrange the fish snugly in a single layer and pour the sauce over the fish.
If the fish won’t fit in one layer, arrange the fish in two layers, pouring half the sauce over the first layer and the rest over the top.
Bring the sauce to a boil over high heat.
Immediately reduce the heat to low, partially cover the pan and gently simmer the fish for 15 to 20 minutes or until the fish flakes when pierced with a fork.
Cooking time depends on the thickness of your fillets; if they are thin, they will be done in less time.
Servings: 6
Time preparation: 15 min.
Time total: 30 min.