Ingredients 1 tablespoon extra-virgin essential olive oil, 1 turn from the pan 4 (8-ounce) portions red snapper fillets Pepper and salt Sauce: 1 tablespoon extra-virgin essential olive oil, 1 turn from the pan 3 cloves chopped garlic clove 1 cup dry white-colored wine 1 (14-ounce) can diced tomato