Mediterranean-Style Snapper

• 8 small garlic cloves
• 0.5 (6 1/2 ounce) jar sun-dried tomatoes packed in oil, halves (1/3 cup)
• 12 cup pitted mixed green olives
• 4 red snapper fillets (5 to 6 oz.) or 4 other firm-flesh white fish
• 14 cup crumbled feta cheese
• fresh oregano leaves (optional)
• pepperoncini pepper (optional)

1. Peel garlic cloves.
2. With side of wide knife smash garlic.
3. For cooking oil, drain 1 tablespoon oil from dried tomatoes; heat the oil in extra-large skillet.
4. Add tomatoes, olives, and garlic to hot oil.
5. Cook 2 to 3 minutes, until garlic is golden.
6. Use slotted spoon to remove tomato-olive mixture.
7. Reserve oil in skillet to cook fish.
8. Set aside tomato-olive mixture.
9. Rinse and pat dry fish.
10. Season with salt and pepper.
11. Cook fish, skin side down, in hot oil 4 to 6 minutes for each 1/2 inch thickness of fish or until skin is golden and crisp and fish flakes easily when tested with a fork, turning once halfway through cooking.
12. Remove skin, if desired.
13. To serve, top fish with tomato-olive mixture, cheese, fresh oregano, and pepperoncini.

garlic, tomatoes, green olives, red snapper, feta cheese, oregano, pepperoncini pepper

Taken from www.food.com/recipe/mediterranean-style-snapper-381721 (may not work)