Red Snapper and Garlic Potatoes


This easy fish recipe will take you right to the Greek Isles!

Dish Type:

Dairy Free, Main Dishes, Meat and Seafood, Nut Free


All Year

Prep Time:

1 hour 30 minutes




  • 2 Red Snapper filets (10-12 oz)
  • 2 Tbsp Mild SOOC Varietal Extra Virgin Olive Oil
  • 3 Tbsp SOOC Basil Infused Olive Oil
  • 2 Tbsp SOOC Sicilian Lemon Balsamic Vinegar
  • 1 Tbsp Chives
  • SOOC French Citrus Fennel Sea Salt, to taste
  • 3 lbs small Red or White Potatoes
  • ¼ cup SOOC Garlic Infused Olive Oil
  • 1 Tbsp ground Pepper
  • 1 cup Kalamata Olives, pitted

Products used: Basil Olive Oil , French Citrus Fennel Sea Salt , Garlic Olive Oil , Sicilian Lemon Balsamic Vinegar ,


  • Preheat the oven to 400°F. Cut the potatoes into quarters or halves. Season the potatoes with the Garlic Olive Oil, olives, French Citrus Fennel Sea Salt, and pepper; place onto a roasting pan. Cook for 45min-1 hour, or until the potatoes are golden and cooked through. Turn the potatoes a couple of times while cooking, to color evenly.
  • Prepare and heat a sauté pan with Extra Virgin Olive Oil. When the oil is hot, place the snapper skin side down and hold down with a spatula to prevent curling. Cook until the skin is crispy and golden. Flip the snapper and cook through on the opposite side, about 2 minutes. Remove the fish onto a paper towel and season with Citrus Fennel Sea Salt.
  • In a small bowl, whisk the Basil Olive Oil into the Sicilian Lemon Balsamic; add in the chives. Drizzle the vinaigrette over the fish and serve with the potatoes.