Pan-Seared Snapper in Tomato Basil Sauce

Pan-Seared Snapper in Tomato Basil Sauce is a Mediterranean favourite, and for a very good reason – it’s incredibly delicious! This is a sauce exploding with punchy flavours thanks to the fresh basil, juicy tomatoes,  garlic, and white wine (Sauvignon Blanc)

We recommend using thicker fillets of either Snapper or Cod as they are less likely to flake when cooking.


    White Wine Tomato Basil Sauce:

  • 2 tablespoons olive oil
  • 1/2 teaspoon crushed red pepper flakes
  • 2 large cloves (or 3 smaller cloves) garlic, finely minced
  • 1 pint cherry tomatoes, sliced in half
  • 1/4 cup dry white wine
  • 1/2 cup fresh basil, finely chopped
  • 2 tablespoons fresh lemon juice
  • 1/2 teaspoon fresh lemon zest
  • 1/2 teaspoon salt (more to taste)
  • 1/4 teaspoon fresh ground black pepper (more to taste)

     Fish Fillets:

  • 2 tablespoons olive oil
  • 700g fresh Snapper fillets
  • Salt and pepper


Preheat oven to 190 degrees (C)

    Tomato Basil Sauce:

  1. Heat oil in a large pan on medium heat. Add crushed red pepper flakes and garlic and fry for 1 minute, or until garlic is fragrant.
  2. Add the cherry tomatoes and cook, stirring occasionally, until they’re soft and blistering but still hold their shape (9 to 12 minutes).
  3. Add in the white wine, stir, and allow the mixture to come to a gentle simmer. Stir in the basil, lemon juice, lemon zest, salt, and pepper and cook for 2 minutes.
  4. Transfer the sauce into a bowl and set aside until needed.

    Fish Fillets:

  1. Heat oil in a large pan on medium heat. Season both sides of fish with salt and pepper. Place fillets in the oil and cook until golden brown (about 5 minutes).
  2.  Carefully flip the fillets over and place the pan in the oven to continue cooking for another 5 minutes, or until it’s cooked through.
  3. Pour the white wine tomato basil sauce over the Snapper and serve at once.

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