Cernia alle Olive

By LeeBoruchow

Oven Roasted Snapper with Black Olives

Ingredients

• 1/4 cup extra-virgin olive oil
• 1/3 cup pitted, coarsely chopped Gaeta olives
• 1 clove garlic, sliced
• 1 3lb snapper
• Salt and pepper
• lemons
• 1 bunch flat leaf parsley

Preparation

Step 1

Preheat the oven to 375 degrees F.

Using 1 teaspoon of the oil, grease a large oven dish. Lay a bed of parsley in the dish.

Season the inside of the fish with salt, and insert lemon slices, sliced garlic, a handful of parsley, and half of the olives. In a medium bowl, combine the olives, parsley, and garlic. Season the outside of the fish with salt and place it in the dish, topped with the remaining olives and parsley. Drizzle the fish with oil.

Cook in oven for 30 minutes, or until cooked through. Remove filets and serve with a drizzle of oil, a squeeze of lemon and a pinch of lemon zest.