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  • All Year
  • 1 1/2 hr
  • Serves 4

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Basil Olive Oil

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Sicilian Lemon White Balsamic Vinegar

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Garlic Olive Oil

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Greek Collection

Red Snapper with Citrus Fennel Sea Salt and Garlic Potatoes

This easy fish recipe will take you right to the Greek Isles!


  • 2 red snapper filets (10-12 oz)
  • 2 T s mild SOOC Varietal (Extra Virgin Olive Oil)
  • 3 T SOOC Basil Infused Olive Oil
  • 2 T SOOC Sicilian Lemon Balsamic Vinegar
  • 1 T chives
  • SOOC Citrus Fennel Sea Salt, to taste
  • 3 lbs small red or white potatoes
  • ¼ C SOOC Garlic Infused Olive Oil
  • 1 T ground pepper
  • 1 c kalamata olives, pitted


  • 1. Preheat the oven to 400°F. Cut the potatoes into quarters or halves. Season the potatoes with the olive oil, olives, salt & pepper; place onto a roasting pan. Cook for 45min-1 hour, or until the potatoes are golden & cooked through. Turn the potatoes a couple of times while cooking, to color evenly.
  • 2. Prepare & heat a sauté pan with olive oil. When the oil is hot, place the snapper skin side down & hold down with a spatula to prevent curling. Cook until the skin is crispy & golden. Flip the snapper & cook through on the opposite side, about 2 minutes. Remove the fish onto a paper towel & season with Citrus Fennel Sea Salt.
  • 3. In a small bowl, whisk the Basil Oil into the Sicilian Lemon Balsamic; add in the chives. Drizzle the vinaigrette over the fish & serve with the potatoes.

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