Red Snapper With Tomato Sauce, Olives, And Onions

By Saveur
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1/4 cup extra-virgin olive oil

1 medium yellow onion, peeled and slivered

4 8-oz. center-cut skinless red snapper filets

1/4 cup dry white wine

1 14-oz. can diced tomatoes

1/4 cup black olives, pitted and halved

1/2 bunch parsley, chopped

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