In our recipe we call for snapper, but this recipe can be made with any firm white fish. Pacific Halibut is excellent or look for Pacific Cod, Black Cod or Sablefish. Adam and I are pretty serious when it comes to buying the best choice when it comes to sustainability and seafood. I love checking in with Monterey Bay Aquarium’s Seafood Watch to make sure we are making the right choice. (It’s really easy, just enter the fish you are buying and they share the best choices for where it should come from).
1 pound snapper
2 tablespoons olive oil
Salt and fresh ground black pepper
1 medium onion, chopped (about 1/2 cup)
2 garlic cloves, minced
1/4 to 1/2 teaspoon crushed red pepper flakes, depending on how spicy you want the sauce
1 tablespoon lemon zest
2 teaspoons orange zest
1/3 cup kalamata olives
1 (14-ounce) can diced tomatoes
2 teaspoons chopped fresh dill, plus more for serving
2 teaspoons chopped fresh chives, plus more for serving
1 tablespoon chopped fresh parsley, plus more for serving
Lemon wedges for serving
Heat the olive oil in a large skillet over moderately high heat. Season both sides of the snapper with salt and pepper then carefully place into the olive oil. Cook until lightly browned on both sides, but leave the fish slightly undercooked, about 5 minutes. Transfer the snapper to a plate.
Turn down the heat to medium, add the onions and cook until softened (add a little more olive oil if the pan is dry). Stir in the garlic and red pepper flakes then cook for 30 seconds. Stir in the lemon and orange zest, olives and the can of diced tomatoes with juices.
Use a wooden spoon to scrape up any pieces of fish stuck to the bottom of the pan. Bring to a simmer then cook for 5 minutes. Stir in the herbs, taste then season with additional salt or pepper if needed.
Nestle the fish into the sauce, allowing the sauce to come up and over the sides. Continue to cook until the fish easily flakes with a fork. Serve family style with fresh lemon wedges and more fresh herbs for scattering on top.