Preheat oven to 350F and bake 15-20 minutes, or until fish flakes easily. Add a stalk of fresh rosemary to each foil pack and seal foil. Brush both sides of fish with olive oil; season with black pepper. Garnish with fresh rosemary … Immediately add the wine, olives, and rosemary leaves and swirl them around in the pan as the wine reduces, about 1 1/2 minutes. Then add the dices of tomato and the washed rosemary sprigs*. For this Pan-Roasted Fish with Mediterranean Tomato Sauce recipe, Chef Ed Kenney uses Hawaiian fish such as mahimahi and onaga (long-tailed snapper), but any type of meaty, white fish like snapper will work. Broil 5 to 6 inches from the heat 8 to 12 minutes or until fish flakes easily, turning once. Divide the fish between 2 warm serving plates. Swirl the butter into the sauce and pour the sauce evenly over the fish. Step 3 – Make the sauce: In a small saucepan, whisk the goat cheese with the thickened cream over medium heat until homogenous. Serve fish with sauce and, if desired, snipped basil. Top each lemon slice with a piece of fish and tomatoes. Cook, on gentle boil, for 10 to 15 minutes or until the sauce takes an orange colour. Use U.S. wild-caught yellowtail snapper; avoid red snapper. Place in a baking dish (to catch any juices that might escape during cooking). Lightly coat a broiler pan with cooking spray; place fish on pan.
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