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Baked Snapper with Tomatoes and Olives (Pesce al Forno con Pomodori e Olive Neri) Recipe


Baked Snapper with Tomatoes and Olives (Pesce al Forno con Pomodori e Olive Neri) Recipe Recipe

Ingredients:
  • 1/4 cup plus 2 tablespoons extra-virgin olive oil, plus a little oil for drizzling
  • 8 (6-ounce) pieces snapper fillet
  • Fine sea salt
  • Freshly ground black pepper
  • 1 teaspoon lightly toasted and ground fennel seeds
  • 1 cup nioise olives, pitted
  • 1/4 cup dry white wine
  • 1 3/4 pounds ripe but firm tomatoes, seeded and cut into 3/8-inch dice
  • 1/2 cup lightly packed torn fresh basil leaves
Directions:
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Rank

35.0784349006


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