Red Snapper With Sweet Pepper And Garlic Sauce

• 1/2 teaspoon olive oil
• 4 small red snapper fillets
• Salt and freshly ground pepper to taste
• Sweet pepper tapenade (see recipe), not drained and parsley reserved

1. Heat the oil in a large, nonstick skillet.
2. Season the snapper with salt and pepper and add to the skillet.
3. Cook for 2 minutes on each side.
4. Pour tapenade sauce over fish, cover and cook for 5 minutes.
5. Divide among 4 plates, spoon with the sauce, sprinkle with parsley and serve immediately.

olive oil, red snapper, salt, sweet pepper

Taken from cooking.nytimes.com/recipes/2934 (may not work)