I made this embarrassingly simple recipe again the other night, remembering it from a long-ago fishing trip in the Gulf that produced an ice chest full of red snapper. You can make it in these amounts, or you can adjust it upward really easily when you’ve had a great day on the water. I fix this every year when I can’t wait for Houston’s annual Greek Festival, which starts tomorrow and runs until Sunday.
½ cup extra-virgin olive oil
2 pounds fresh snapper fillets
1 tablespoon Greek seasoning with oregano
3 ripe Roma tomatoes
Kalamata or other Greek olives, pitted (optional)
Salt and pepper
½ cup dry white wine
Cover the bottom of a heavy baking or roasting pan with most of the olive oil, then lay the fish fillets atop the oil. Drizzle with remaining olive oil. Sprinkle generously with Greek seasoning. Thinly slice the lemons and squeeze over the fish, then arrange the slices across the top. Slice the tomatoes and arrange among the lemon slices. Add olives, if desired. Sprinkle with more Greek seasoning, then salt and pepper. Pour white wine around the fish and bake in a preheated 400-degree oven until fish is barely cooked through, 10-12 minutes. Using a spatula, carefully set fish atop pasta or lemony rice. Top with sauce from the pan. Serves 4-6.