Bring the snapper to room temp. Right before cooking, salt and pepper both sides of the snapper. Saute onion in a little oil until softened. Add some more oil and brown the snapper, skin side up, for a few minutes then flip and cook another 2 minutes. Leave the snapper in the pan and add in the tomatoes, capers, olives, herbs and s&p; bring to a simmer then cover slightly ajar. Cook for 15 minutes or until sauce thickens and fish is cooked through. Finish with more fresh herbs, a drizzle of good olive oil and some fine sea salt.
2 Red Snapper Fillets, skin on
1 Yellow onion, diced
1 28oz Can of Plum Tomatoes, hand crushed
1/2 Cup Kalamata or Black Olives, chopped
1-2 Tbsp Capers (rinsed if they're salted)
Fresh Parsley & Basil