Healthy Hump Day: Broiled Snapper with Capers, Olives and Lemon

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Here’s a speedy fish dinner that can be made in a flash! Serve with a side of wilted kale sautéed with garlic.

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Broiled Snapper with Olives and Capers

  • 8 snapper fillets
  • 2 Tbsp olive oil
  • salt and pepper
  • 16 briny olives, pits removed and cut in quarters
  • 4 Tbsp capers
  • 5 Tbsp olive oil
  • 4 cloves garlic, slice
  • 1 Tbsp thinly sliced hot pepper, to taste
  • 1 1/2 Tbsp lemon zest
  • 4 Tbsp chopped parsley
  • Salt and pepper

Preheat the broiler. Season the fish with plenty of salt and pepper and drizzle with 2 Tbsp olive oil. Lay the fish on a foil lined baking tray.

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In a small saucepan, heat the remaining oil until hot and drop in the capers, olives, garlic, zest and got pepper. The oil will splatter. Once the garlic stats to turn color, remove the pan from the heat.

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Broil the fish for 7-8 minutes until the fish flakes easily. Keep warm.

Sautéed Kale

  • 1 bunch of kale
  • 3 cloves garlic, thinly sliced
  • Pinch of chili pepper flakes or 1 Tbsp sliced red hot pepper, to taste
  • 1 Tbsp olive oil
  • 1 Tbsp butter
  • Salt and pepper

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Heat oil in a large pan over medium heat and add the garlic and pepper flakes. Sauté for 1 minute until fragrant and add the kale. Stir until kale has wilted and add the butter. Season with salt and pepper.

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Place the kale on a warmed plate, top with fish, scatter the olive mixture with oil over top, season with a bit of salt and pepper, top with parsley leaves and a fresh squeeze of lemon.

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Serves 8

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4 Comments

    • Thanks Marilyn! Super easy to make too! We actually made the fish in our little toaster oven believe it or not! :)

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