Pan-Roasted Snapper Fillets with Sun-Dried Tomatoes and Garlic

Ingredients

• 2 teaspoons balsamic vinegar 
• 0.1 teaspoon pepper black freshly ground
• 0.3 cup cooking wine dry white
• 2 tablespoons olive oil extra virgin 
• 3 tablespoons parsley fresh chopped
• 6  garlic cloves sliced
• 0.5 cup sun-dried tomatoes in olive oil sliced
• 0.8 teaspoon orange zest 
• 0.3 teaspoon pepper dried red crushed
• 0.8 teaspoon salt 
• 3  shallots sliced
• 2 pound skin-on yellowtail snapper fillets (at least )

Equipment

• frying pan
• sauce pan
• oven

Directions

1. Preheat the oven to 37
2. Drain sun-dried tomatoes, reserving 1 tablespoon oil.
3. Heat 2 tablespoons olive oil and reserved sun-dried tomato oil in a saucepan over medium-high heat.
4. Add shallots and red pepper; cook, stirring occasionally, 2 to 3 minutes or until shallots are tender.
5. Add garlic, and cook, stirring often, 1 minute or just until garlic starts to brown. Stir in sun-dried tomatoes, parsley, and next 3 ingredients; cook, stirring often, 1 minute. Set aside, and keep warm.
6. Sprinkle snapper fillets with salt and pepper.
7. Place fillets in skillet, skin sides up, and cook 2 minutes or until lightly browned. Turn fillets, and bake 15 to 18 minutes or until fish flakes easily with a fork. Top with reserved sauce mixture.