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Ingredients

  • 4 Snapper Haddock Fillets
  • 2 teaspoons Olive Oil
  • 1 Cup Tomatoes, chopped
  • 1 teaspoon Basil, chopped

DIRECTIONS

Heat a non-stick saute pan, add 1 teaspoon chopped tomatoes. Cook until tomatoes are soft and heated through. Add chopped basil. Heat a second saute pan, add 2 teaspoons of oil. Place snapper haddock, skin side up, into the hot pan and cook for 2 minutes. Flip fillet and cook for an additional 2-3 minutes. Remove from pan. Top with tomato-basil mixture and serve.

2 Responses to Pan Seared Snapper Haddock with Tomatoes & Basil

  1. Shawn says:

    I though this was a good meal, but didn’t really have enough flavor.

    • Sara White says:

      We’re always looking to improve our recipes, so thanks for the feedback, Shawn! Try out some more of our great recipes and let us know what you think!

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