Pan Roasted Red Snapper With Basil Oil And Sun Dried Tomatoes Recipe

• 4 piece red snapper fillet - (5 ounce ea) skin on, but
•     with all pin bones removed
•     Salt to taste
•     Freshly-grnd black pepper to taste
• 2 Tbsp. olive or possibly vegetable oil
• 1/4 c. sun-dry tomatoes, soaked in warm water,
•     liquid removed and julienned
• 1 x garlic clove finely chopped
• 3 Tbsp. minced shallots
• 2 Tbsp. minced fresh thyme
• 2 Tbsp. minced fresh oregano
• 4 tsp Basil Oil (see recipe)

Directions