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
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.