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Any tender white fish will work in this recipe. Thicker fillets of fish will take a few minutes more of cooking time.
Ingredients
1 1/2 pounds (680g) red snapper, fillets
1/2 cup (60g) flour
2 Tbsp (30mL) vegetable oil
1 medium onion, sliced
1 medium tomato, coarsely chopped
2 Tbsp (15g) capers, (or more to taste)
1/2 cup (90g) green olives
1 medium bell pepper, sliced into strips
1 cup (240mL) dry white wine
Lemon slices to garnish
Directions
Heat oil in a nonstick skillet.
Dip snapper pieces in flour. Place snapper pieces in skillet and cook for 2 minutes on each side.
Add onions to pan. Cook for 2 minutes, shaking pan to prevent sticking. Add tomatoes, capers, olives and bell pepper strips to fish, gently stirring while cooking.
Reduce heat to simmer and cook for 5 minutes more. Add wine and bring to a gentle boil.
Season with pepper and a pinch of salt, if desired. (Capers can be very salty, so take care not to oversalt).
Garnish with lemon slices.
