Mediterrean Style Pan-Fried Snapper with Tomato, Olives & Basil

Ohhh...this is so good...and healthy! I have made slight changes to the original recipe.

Mediterranean Style Pan-Fried Snapper with Tomato, Olives & Basil

Serves 4
Prep time 5 min
Cooking time 10 min
kj 1905 fat 15g sat fat 3g

2 tablespoons olive oil
4 fish fillets, such as snapper
1 garlic clove, sliced
500g cheery tomatoes
¼cup (60ml) white wine
¼cup (40g) diced kalamata olives
¼cup torn basil leaves
steamed baby potatoes, sliced, to serve (not in picture)

1. Heat oil in a non-stick frying pan on high. Cook fish for 3 min. Turn to cook other side for 2 min, until golden and cooked through. Remove from pan and keep warm.
2. Cook garlic in pan for 10 sec, add tomatoes and cook for 2 min. Add white wine and olives and bring to boil. Add basil and season to taste.
3. Serve fish with tomatoes and sliced potatoes. Drizzle with sauce and serve with a nice bottle of wine.

My recommendation for white wine: Goundrey Unwooded Chardonnay 2006 (Western Australia)