Olive
Schildkamp, Theo
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"The whole Mediterranean, the sculpture, the palms, the gold beads, the
bearded heroes, the wine, the ideas, the ships. the moonlight, the winged
gorgons, the bronze men, the philosophers - all of it seems to rise in the
sour, pungent taste of these black olives between the teeth. A taste older
than meat, older than wine. A taste as old as cold water."
~Lawrence Durrell

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The Olive Grove, 1889
Giclee Print
van Gogh, Vincent
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Baked Red Snapper with Black Olives
and Capers
Gourmet Archives

1/4 cup extra-virgin olive oil
1/2 teaspoon minced garlic
3 tablespoons drained bottled small capers
1/3 cup Gaeta or Kalamata olives, pitted and chopped
1 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 cup fresh lemon juice
2 tablespoons finely chopped Italian parsley leaves
Freshly ground black pepper
4 red snapper fillets (about 1/2 pound each)

In a 13-by-9-inch glass baking dish heat oil at 425 degrees F. for
1 minute.
In a small bowl stir together garlic, capers, olives, oregano, basil, lemon
juice, and parsley. Season the mixture with salt and pepper and transfer
it to the baking dish, spreading it evenly. Arrange red snapper fillets, skin
sides up, in dish and bake at 425 degrees F., turning them once with a
wide spatula and basting them with juices, for 15 to 17 minutes or until
they just flake. Serve with pan juices spooned over them. Serves 4.

Featured Archive Recipes:
Red Snapper Veracruz
Poached Snapper by Julia and Jacques
Snapper Livornese (Mario Batali)

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