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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Saratoga Olive Oil Company
P: 1-844-4OLIVEOIL (1-844-465-4836)
Saratoga Olive Oil Company’s mission is to provide the consumer with the freshest Extra Virgin Olive Oil in the world. At Saratoga Olive Oil Co., we follow the olive crush in the northern and southern hemispheres to provide the consumer with the most recently produced and healthiest oils found anywhere in the world. Our motto is “The best olive oil is the freshest olive oil”