Ingredients
1 cup long-grain white rice
2 tablespoons olive oil
1 medium onion, halved lengthwise and thinly sliced
4 garlic cloves, slivered
Coarse salt and ground pepper
1 can (14 1/2 ounces) diced tomatoes, in juice
1/2 cup pitted Kalamata olives, slivered
2 tablespoons capers, drained and rinsed
4 red snapper fillets (6 to 8 ounces each), halved crosswise
Preparation
Preheat oven to 400 degrees. Cook rice according to package instructions; set aside, covered.
While rice is cooking, heat 1 tablespoon oil in a large skillet over medium heat. Add onion and garlic; season with salt and pepper. Cook, stirring occasionally, until onion begins to soften, 5 to 7 minutes. Add tomatoes and their juice, olives, and capers; cook, stirring occasionally, until slightly thickened, 3 to 5 minutes.
Meanwhile, place snapper fillets on a rimmed baking sheet. Drizzle with remaining tablespoon oil, and turn to coat. Arrange fillets in a single layer, skin side down. Season generously with salt and pepper.
Bake until fish flakes easily and is opaque throughout, 10 to 12 minutes. Serve with rice and tomato-olive compote.
