This recipe for quick pan-roasted red snapper with a flavorful sun-dried tomato mixture makes a scrumptious weeknight dinner. Serve with rice and broccoli. Smart Recipes, American Recipes, Seafood Recipes, Recipes Seafood American Pan Roasted Red Snapper With Basil Oil And Sun-Dried Tomato Pan Roasted Red Snapper With Basil Oil And Sun-Dried Tomato Recipe | PT25M Serves 4 Ingredients: 0.25 Cup Sun-Dried Tomatoes 0 To Taste Salt & Freshly Ground Black Pepper 4 Pieces Red Snapper Fillets 3 Tablespoons Shallots 4 Teaspoons Basil Oil 2 Tablespoons Fresh Oregano 1 Clove Garlic 2 Tablespoons Olive Or Vegetable Oil 2 Tablespoons Fresh Thyme Season the fish fillets with salt and freshly ground pepper to your taste. Heat olive oil in a sauté pan over medium-high heat. Add snapper fillets to the heated pan and cook about 4 to 5 minutes. Turn the fillets over and cook another 4 to 5 minutes. Remove fillets to a plate using a slotted spoon to drain all juices in sauté pan. Add garlic, sun-dried tomatoes and shallots to the pan and sauté about 2 minutes. Add herbs to the pan and cook until herbs release their aroma. Pour tomato mixture over snapper fillers and serve drizzled with 1 teaspoon basil oil.

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