“A tangy, easy recipe for almost any firm-fleshed fish fillets: red snapper, sea bass, grouper. Adaptable for sole, flounder, tilapia, and other thin fillets by adjusting cooking time. Serve with white rice or couscous, and a salad or steamed broccoli.”
Prep Time: 20 Min Cook Time: 25 Min Ready In: 45 Min
Original Recipe Yield 4 servings
•2 tablespoons olive oil
•1/2 small onion, diced
•2 cloves garlic, minced
•5 whole canned tomatoes, drained and chopped
•2 tablespoons capers, chopped
•1/2 cup sliced black olives, drained
•1/4 teaspoon crushed red pepper flakes
•1/2 tablespoon chopped fresh parsley
•1 pound red snapper fillets
•1 tablespoon fresh lemon juice
1.Preheat oven to 400 degrees F (200 degrees C).
2.In a medium skillet, heat olive oil and saute onion until tender, about 5 minutes. Add garlic, and saute for 1 minute. Stir in tomatoes, capers, black olives, red pepper flakes, and parsley. Bring to a boil, and simmer for 10 minutes.
3.Spread 1/2 cup of the sauce in a 11×7 inch baking dish, and arrange the snapper fillets in a s
ingle layer in the dish. Drizzle lemon juice over the fillets, and then pour the remaining sauce over all.
4.Bake for 15 minutes for 1/2 inch thick fillets, or 30 minutes for 1 inch thick fillets. Baste once with the sauce while baking. Snapper is done when it flakes easily with a fork.
Amount Per Serving
Calories: 226 | Total Fat: 10.4g | Cholesterol: 42mg