Printer Friendly
INGREDIENTS:
1 lb. red snapper fillets
2 TBSP. olive oil
½ small onion, diced
2 cloves garlic, minced
5 whole canned tomatoes, drained & chopped
2 TBSP. capers, chopped
½ cup sliced black olives, drained
¼ tsp. crushed red pepper flakes
½ TBSP. chopped fresh parsley
1 TBSP. fresh lemon juice
DIRECTIONS:
1. Preheat oven to 400 degrees F (200 degrees C).
2. In a medium skillet, heat olive oil and sauté onion till tender, about 5 minutes.
3. Add garlic and sauté for 1 minute.
4. Stir in tomatoes, capers, black olives, red pepper flakes and parsley. Bring to a boil and simmer for 10 minutes.
5. Spread ½ cup of the sauce in a 11 x 17 inch baking dish and arrange the snapper fillets in a single layer in the dish. Drizzle the lemon juice over the fillets and then pour the remaining sauce over all.
6. Bake 15 minutes for ½ inch thick fillets, or 30 minutes for 1 inch thick fillets.
7. Baste once with the sauce while baking. Snapper is done when it flakes easily with a fork.
Serve with white rice or couscous and a salad or steamed broccoli. Yields 4 servings.
1 lb. red snapper fillets
2 TBSP. olive oil
½ small onion, diced
2 cloves garlic, minced
5 whole canned tomatoes, drained & chopped
2 TBSP. capers, chopped
½ cup sliced black olives, drained
¼ tsp. crushed red pepper flakes
½ TBSP. chopped fresh parsley
1 TBSP. fresh lemon juice
DIRECTIONS:
1. Preheat oven to 400 degrees F (200 degrees C).
2. In a medium skillet, heat olive oil and sauté onion till tender, about 5 minutes.
3. Add garlic and sauté for 1 minute.
4. Stir in tomatoes, capers, black olives, red pepper flakes and parsley. Bring to a boil and simmer for 10 minutes.
5. Spread ½ cup of the sauce in a 11 x 17 inch baking dish and arrange the snapper fillets in a single layer in the dish. Drizzle the lemon juice over the fillets and then pour the remaining sauce over all.
6. Bake 15 minutes for ½ inch thick fillets, or 30 minutes for 1 inch thick fillets.
7. Baste once with the sauce while baking. Snapper is done when it flakes easily with a fork.
Serve with white rice or couscous and a salad or steamed broccoli. Yields 4 servings.
