<http://schema.org/recipeInstructions>
"Preheat the oven to 400\u00B0F. Put 3 tablespoons of the olive oil in each of 2 baking dishes, each large enough to hold 4 pieces of fish with space in between. Put the dishes in the oven to heat the oil, but don\u2019t let it get to the smoking point. With a sharp utility or boning knife, make a few shallow slices through the skin of each snapper fillet to keep them from curling in the hot oil. Season each piece on both sides with salt, pepper, and fennel. Place the fish in the hot oil, skin side down, to coat with the oil, then immediately turn with a fish spatula so that the skin side is up. The oil is the correct temperature if you hear a light sizzle when the fish is added. Divide the olives between the dishes, scattering them around the fish, then splash equal amounts of wine into each dish. Bake for 6 to 8 minutes, until the fish is slightly firm and starts to flake when the tip of a knife is inserted into the flesh. The cooking time will vary depending on the thickness of the fillets. Season the tomatoes with salt and pepper, then divide them between the baking dishes, making sure they fall between the pieces of fish and into the hot pan juices. The tomatoes just need to get slightly wilted in the hot pans. With a fish spatula, transfer the fish to warmed plates or a serving platter. Toss the basil in the olives and tomatoes, and when the leaves are coated with the pan juices, spoon the mixture over the fish. I always like to add a drizzle of extra-virgin olive oil to finish for tradition\u2019s sake. Serve immediately. Wine recommendation: A Ligurian white Vermentino from Lupi or Tenuta Giuncheo \u00A9 2007 David Shalleck"^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.chowhound.com/recipes/baked-snapper-with-tomatoes-and-olives-pesce-al-forno-con-pomodori-e-olive-neri-11001>