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  • 4 Snapper Haddock Fillets
  • 2 Tablespoon Olive Oil
  • 1 Tablespoon Basil, Chopped
  • 1 Cup Chopped Tomatoes


Heat in a non stick saute pan, add 1 cup chopped tomatoes. Cook until tomatoes are soft and heated through. Add chopped basil. Heat second saute pan, add 1 tablespoon oil. Place Snapper Haddock skin side up into hot pan and cook for 2 minutes. Flip fillet and cook for an additional 2 to 3 minutes. Top with tomato, basil mixture and serve.


2 Responses to Pan Seared Snapper Haddock

  1. Sue Basta says:

    Thought I would share how I embellished your basic recipe to create a succulent combination of flavors. To the olive oil, herbs and Hunts cut tomatoes…(right before removing from the sauté pan, I stirred in 2 TBLs of goat cheese. This quickly melted producing a creamy mixture. I put the fish on top of a bed of quinoa and then spooned the tomato mixture over. Squeezed lemon, ground course pepper and black olives.

    • Berit Bancroft says:

      Sue, Thank you for sharing! We always appreciate knowing how our recipes are used and options for making them your own.