Pan-Seared Snapper with Egyptian Flair
A Mediterranean-inspired dish featuring pan-seared snapper, crispy vegetables, and a tangy Egyptian sauce.
Ingredients
- ●4 (6 oz each) Snapper Fillets
- ●1 medium Eggplantsliced
- ●1 medium Zucchinisliced
- ●1 small Red Onionsliced
- ●3 cloves Garlicminced
- ●2 tbsp Tender Caperschopped
- ●1/4 cup Briny Feta Cheesecrumbled
- ●2 tbsp Olive Oil
- ●1 tsp Italian Seasoning
- ●2 tbsp Lemon Juice
Instructions
- 1
Preheat the oven to 400°F (200°C).
- 2
Season the snapper fillets with Italian seasoning.
- 3
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the snapper fillets and sear for 3-4 minutes per side, or until cooked through. Transfer to a baking sheet and set aside.
- 4
In the same skillet, add the remaining 1 tablespoon of olive oil. Add the sliced eggplant, zucchini, and red onion. Cook for 3-4 minutes, or until the vegetables are tender and lightly browned.
- 5
Add the minced garlic to the skillet and cook for 1 minute, until fragrant.
- 6
Stir in the chopped capers, crumbled feta cheese, and lemon juice. Cook for 1-2 minutes, until the sauce has thickened slightly.
- 7
To serve, place the snapper fillets on a plate and top with the Egyptian sauce and sautéed vegetables.
- 8
Serve immediately and enjoy!