Dipping Olive Sprig with Black Olives in Olive Oil
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Baked Red Snapper with Black Olives
and Capers

 

 

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"The whole Mediterranean, the sculpture, the palms, the gold beads, the
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sour, pungent taste of these black olives between the teeth. A taste older
than meat, older than wine. A taste as old as cold water."

~Lawrence Durrell


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Olive Trees, c.1889
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van Gogh, Vincent
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Baked Red Snapper with Black Olives
and Capers

Gourmet Archives

1/4 cup extra-virgin olive oil
1/2 teaspoon minced garlic
3 tablespoons drained bottled small capers
1/3 cup Gaeta or Kalamata olives,
pitted and chopped
1 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 cup fresh lemon juice
2 tablespoons finely chopped Italian
parsley leaves
Freshly ground black pepper
4 red snapper fillets (about
1/2 pound each)

In a 13-by-9-inch glass baking dish heat oil at 425 degrees F. for
1 minute.
In a small bowl stir together the garlic, capers, olives, oregano, basil,
lemon juice, and parsley. Season the mixture with salt and pepper and
transfer it to the baking dish, spreading it evenly. Arrange the red
snapper fillets, skin sides up, in dish and bake at 425 degrees F.,
turning them once with a wide spatula and basting them with juices,
for 15 to 17 minutes or until they just flake. Serve with pan juices
spooned over them. Serves 4.


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