Sauteed Red Snapper With Shellfish

• 4 T evoo, plus extra to finish
• 1 large yellow onion, diced
• 4 cloves garlic, thinly sliced
• 2 cups cherry tomatoes, halved
• red pepper flakes
• 1 lb mussels, scrubbed and debearded
• 1 lb littleneck or cherrystone clams, scrubbed and purged
• 1 1/2 cups dry white wine
• 4 red snapper fillets, skin on
• sea salt and pepper
• 1 T chopped basil

1. In a large skillet, heat 2 T of olvie oil over medium heat. Add onion and garlic and cook until transparent. Stir in the tomatoes and pepper flakes; cook, stirring occasionally, for 3 minutes. Add the mussels, clams and wine. Cover the pan, lower the heat to a simmer, and cook for 6 minutes.
2. Season the snapper on both sides. Heat 2 T of olvie oil in a heavy skillet over medium heat. Cook the fillets, flesh side down, for 3 minutes. Flip and cook until the skin is crispy. Divide the shellfish, fish and sauce among 4 plates. Top with basil and olive oil

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Taken from www.epicurious.com/recipes/member/views/sauteed-red-snapper-with-shellfish-50056824 (may not work)